Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette
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
- 1 tablespoon red-wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1/8 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 1/4 cup extra-virgin olive oil
- 1/2 cup Kalamata olives, pitted and coarsely chopped
- 1 tablespoon chopped fresh parsley
Salad
- 3 medium navel or Valencia oranges
- 10 cups mixed lettuces, (3 small heads), such as chicory, radicchio and leaf lettuce, torn into bite-size pieces
- 2 heads Belgian endive, sliced
- 2 bulbs fennel, trimmed and sliced
Preparation
- 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.
- To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise.
- 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
- Make Ahead Tip: Cover and refrigerate the vinaigrette (Step 1) for up to 2 days. Washed, dried lettuce will keep in a plastic bag in the refrigerator for up to 8 hours. Keep prepared oranges and fennel in separate containers in the refrigerator for up to 8 hours.