Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette

From EatingWell: Fall 2002, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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.

Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette Recipe

8 servings, 1 3/4 cups each

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

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.

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; 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.

1 Carbohydrate Serving

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