Fennel, Orange & Olive Salad
Created by Tisme on July 22, 2018
- Servings: 4
- Prep Time: 20m
- Cook Time: 1h
- Recipe #30006
Ingredients
- 4 (936 grams) fennel bulbs (medium size)
- 2 whole oranges
- 100 grams black olives (4 oz or 1/4 pound, stoned and chopped)
- 5 tablespoons olive oil
- 1/2 lemon, juice of
- Salt & pepper to taste
- Cumin seeds
How to Make
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Step 1: Wash & then dry the fennel heads and cut in half length ways ~ thinly slice them and place slices in a large bowl.
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Step 2: Peel the oranges and slice them thinly (cross ways); remove any pith and seed and cut each slice into 4. then add the oranges to the bowl, along with the stoned and chopped olives.
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Step 3: Dressing: Mix the oil with the lemon juice in a small bowl; season with a little salt and plenty of pepper (to taste) pour the dressing over the salad and sprinkle on the cumin seeds. Mix together and leave to rest in a cool place - (but NOT the refrigerator) for 1 hour before serving
Nutritional Facts
- Serving Size: 1 (160.9 g)
- Calories 353.9
- Total Fat - 31.9 g
- Saturated Fat - 3.2 g
- Cholesterol - 0 mg
- Sodium - 1.4 mg
- Total Carbohydrate - 15.6 g
- Dietary Fiber - 4.7 g
- Sugars - 9.4 g
- Protein - 7 g
- Calcium - 62.1 mg
- Iron - 1.1 mg
- Vitamin C - 56.1 mg
- Thiamin - 0.1 mg