Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette

Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette

2 Reviews
From: EatingWell Magazine, Fall 2002

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.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • Black olive vinaigrette
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • ⅛ teaspoon salt, or to taste
  • ¼ cup extra-virgin olive oil
  • ½ cup Kalamata olives, pitted and coarsely chopped
  • 1 tablespoon chopped fresh parsley
  • Salad
  • 3 medium navel or Valencia oranges
  • Freshly ground pepper, to taste
  • 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


  • Active

  • Ready In

  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.
  • Make Ahead Tip: The vinaigrette will keep, covered, in the refrigerator 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

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 168 calories; 10 g fat(1 g sat); 9 g fiber; 18 g carbohydrates; 4 g protein; 296 mcg folate; 0 mg cholesterol; 8 g sugars; 0 g added sugars; 5,387 IU vitamin A; 59 mg vitamin C; 161 mg calcium; 3 mg iron; 274 mg sodium; 958 mg potassium
  • Nutrition Bonus: Vitamin A (108% daily value), Vitamin C (98% dv), Folate (74% dv)
  • Carbohydrate Servings: 1
  • Exchanges: ½ fruit, 2 vegetable, 2 fat

Reviews 2

August 03, 2011
profile image
By: newkanuck
delicious and refreshing-- I skipped the endive and just used the lettuce that I had handy which was romaine and green leaf. It was delicious. I may have invested in the other more colorful lettuces if I were entertaining but it was still beautiful without them. I have had fennel and orange salads before but I really loved the kalamata dressing. It added the slightest salty flavor to the sweetness of the orange and fennel--delicious and simple. Pros: complex flavor Cons: recommended lettuces can become expensive
October 28, 2010
profile image
By: EatingWell User
Very good combination of sweet, bitter and salty tastes.
More Reviews