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Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette

Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette

Nutrition Facts
  • cal. (kcal) 167
Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette
  • Makes: 4 servings
  • Prep: 30 mins
  • Start to Finish: 30 mins
  • Carb Grams Per Serving: 19

Ingredients

  • 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
  • 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

Directions

  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.
  4. Tip: 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 Information

Servings Per Recipe: 4
PER SERVING: 167 cal., 10 g total fat (1 g sat. fat), 274 mg sodium, 19 g carb. (9 g fiber), 4 g pro.

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