Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette

From: EatingWell

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.

Servings: 8 servings, 1 3/4 cups each

Prep: 30 mins

Total: 30 mins

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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.

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 Facts

Calories 167, Total Fat 10 g, Saturated Fat 1 g, Monounsaturated Fat 7 g, Sodium 274 mg, Carbohydrate 19 g, Fiber 9 g, Protein 4 g, Potassium 958 mg. Daily Values: Vitamin A 100%, Vitamin C 100%. Exchanges: Fruit 0.5,Vegetable 2,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet

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