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

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • 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.

  • Arrange romaine, radicchio, orange sections, onion slices, and fennel slices on a large serving platter.

  • 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 Facts

1 1/2 cup
93 calories; protein 1.7g; carbohydrates 12g; dietary fiber 3.4g; sugars 5.8g; fat 4.8g; saturated fat 0.7g; vitamin a iu 2324.3IU; vitamin c 39.6mg; folate 84.4mcg; calcium 57.1mg; iron 0.9mg; magnesium 19.4mg; potassium 398.4mg; sodium 75.8mg.

1 1/2 vegetable, 1 fat, 1/2 fruit