Bright and Healthy Orange and Fennel Salad

Do you need a bright and simple salad to chase away the winter blues or dress up your holiday meal? This Orange and Fennel Salad is a winning combination.

It is best if you make the vinaigrette ahead of time and give the flavors time to blend. Just whisk together again before serving.

You will only need a small amount of the zest of lemon, lime and orange. I recommend zesting the entire fruit and freezing the excess in a plastic bag for future use.

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Orange and Fennel Salad

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Ingredients

  

Salad Ingredients:

• 3 blood oranges or navel oranges peeled and cut into thin slices
• 1 bulb fennel white part thinly sliced, fronds reserved for serving
• 1 head Romaine or other leafy green lettuce torn into bite sized pieces

Citrus Vinaigrette Ingredients:

• 1 teaspoon fresh orange zest
• 2 tablespoon fresh orange juice
• 1 teaspoon fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lime zest
• 1 tablespoon fresh lime juice
• ¼ cup rice wine vinegar
• ½ cup extra virgin olive oil
• 1 tablespoon honey
• 2 teaspoon Dijon mustard
• 1 clove garlic finely minced
• salt and pepper to taste

Instructions

 

• Combine the vinaigrette ingredients in a bowl and whisk together thoroughly to combine. 
• Arrange the Romaine or other lettuce leaves on each plate and top with alternating slices of fennel and orange. 
• Drizzle entire plate with citrus vinaigrette and season with salt and pepper, to taste. Top with chopped fennel fronds if desired. Serve immediately.
  

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