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Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette

:  Fall 2002, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.3 (13 votes)

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.


READER'S COMMENT:
"Very good combination of sweet, bitter and salty tastes. "
Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette Recipe

Makes: 8 servings, 1 3/4 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High calcium | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

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

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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.

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.

Nutrition

Per serving: 167 calories; 10 g fat ( 1 g sat , 7 g mono ); 0 mg cholesterol; 19 g carbohydrates; 0 g added sugars; 4 g protein; 9 g fiber; 274 mg sodium; 958 mg potassium.

Nutrition Bonus: 100% dv Vitamin A, 58 mg Vitamin C (100% dv), 296 mcg Folate (74% dv), 30% dv Fiber.

Carbohydrate Servings: 1

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


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Recipe Categories

Holiday
Thanksgiving
Christmas
New Year's Eve
Health & Diet Considerations
Heart healthy
Healthy weight
High calcium
High fiber
High potassium
Gluten free
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Style/Theme
Entertaining, formal
Make ahead instructions
Vegan
Vegetarian
Ease of Preparation
Easy
Total Time
30 minutes or less
Type of Dish
Appetizer
Salad dressing
Salad, main dish
Salad, side/appetizer
Servings
8 or more
Preparation/ Technique
No-cook
Meal/Course
Appetizers
Brunch
Lunch
Dinner

Ethnic/Regional
Mediterranean
Season
Fall
Winter
Publication
Fall 2002
The Essential EatingWell Cookbook (2004)
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