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Blood Orange And Fennel Salad
A GIRL AND HER HOME9Ingredients
20Minutes
1090Calories
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Ingredients
US|METRIC
2 SERVINGS
- 2 blood oranges
- 1 fennel bulb
- rocket
- salad leaves
- vinaigrette (:, makes extra)
- 1 cup olive oil
- 1/2 cup red wine vinegar
- salt
- pepper
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Directions
- Prepare the vinaigrette first by placing all the ingredients in a jar or bowl and whisk thoroughly. Add salt and pepper to suit your tastes. You can make as little or as much of the dressing as you like and it will keep until you need to use it.
- To make the salad chop off the top and bottoms of the orange so you have a flat base to work from. Using a sharp knife, slice off the skin, ensuring you cut off as much of the white peel as possible. Then slice the orange.
- Prepare the fennel by cutting the bulb in half through the root. Chop the root off and remove the outer layer. Slice the fennel very thinly.
- To serve, layer the fennel and orange over your salad leaves and dress with the viniagette.
NutritionView More
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1090Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1090Calories from Fat970 |
% DAILY VALUE |
Total Fat108g166% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol |
Sodium470mg20% |
Potassium880mg25% |
Protein4g |
Calories from Fat970 |
% DAILY VALUE |
Total Carbohydrate28g9% |
Dietary Fiber8g32% |
Sugars13g |
Vitamin A20% |
Vitamin C130% |
Calcium15% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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