Orange & Fennel Salad with Citrus Vinaigrette

Orange & Fennel Salad with Citrus Vinaigrette

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From: Diabetic Living Magazine

The citrusy tang of delicious fresh oranges and the mild licorice flavor of fennel blend beautifully in this refreshing 25-minute salad recipe.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 medium fennel bulb with leaves
  • 4 cups torn romaine lettuce
  • 2 cups torn radicchio ( ½ of a small head)
  • 2 medium oranges, peeled and sectioned
  • 1 small red onion, halved and thinly sliced
  • 3 tablespoons white-wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 2 cloves garlic, minced
  • 1½ teaspoons finely shredded orange zest
  • 1 teaspoon sugar or sugar substitute (see Tip) equivalent to 1 teaspoon sugar
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper


  • Prep

  • Ready In

  1. Snip enough of the fennel leaves to make 1 teaspoon; reserve for dressing. If desired, save additional fennel leaves for garnish. Cut off and discard fennel stalks. Remove any wilted outer layers of the fennel bulb; cut a thin slice from the base of the bulb. Cut bulb into quarters lengthwise, then thinly slice quarters.
  2. Arrange romaine, radicchio, orange sections, onion slices, and fennel slices on a large serving platter.
  3. Combine the reserved 1 teaspoon chopped fennel leaves, the vinegar, olive oil, the water, garlic, orange zest, sugar, salt, and pepper; whisk together until well mixed (see Tip). To serve, spoon dressing over individual servings. Garnish with fennel leaves if desired.
  • Tips: If using a sugar substitute, we recommend Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1 teaspoon sugar. Nutrition Facts Per Serving with Substitute: same as below, except 91 cal., 11 g carb.
  • To make a creamier dressing, whisk 1 tablespoon light mayonnaise or salad dressing into the dressing in Step 3.

Nutrition information

  • Serving size: 1½ cup
  • Per serving: 93 calories; 5 g fat(1 g sat); 3 g fiber; 12 g carbohydrates; 2 g protein; 84 mcg folate; 0 mg cholesterol; 6 g sugars; 2,324 IU vitamin A; 40 mg vitamin C; 57 mg calcium; 1 mg iron; 76 mg sodium; 398 mg potassium
  • Nutrition Bonus: Vitamin C (67% daily value), Vitamin A (46% dv), Folate (21% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1½ vegetable, 1 fat, ½ fruit

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