Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette (Printer-Friendly Version) | Eating Well
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Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette

http://www.eatingwell.com/recipes/mixed_lettuce_fennel_orange_salad_with_black_olive_vinaigrette.html

From EatingWell:  Fall 2002, The Essential EatingWell Cookbook (2004)

This colorful salad offers a symphony of flavors and textures. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance the slightly bitter tastes of chicory, radicchio and Belgian endive.

8 servings, 1 3/4 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Black olive vinaigrette

Salad

Preparation

  1. To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly whisk in oil. Stir in olives and parsley.
  2. To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise.
  3. Just before serving, combine lettuces, endive, fennel and the orange slices in a large bowl. Drizzle the vinaigrette over the salad and toss to coat well.

Nutrition

Per serving : 167 Calories; 10 g Fat; 1 g Sat; 7 g Mono; 0 mg Cholesterol; 19 g Carbohydrates; 4 g Protein; 9 g Fiber; 274 mg Sodium; 958 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 fruit, 2 vegetable, 2 fat

Tips & Notes