Mixed Lettuce, Fennel and Orange Salad with Black Olive Vinaigrette

Prep Time: -
Cook Time: -
Serves: 8

Recipe Provided By: EatingWell.com

See more from
EatingWell.com on Yahoo! Food

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, such as chicory, radicchio and leaf lettuce, torn into bite-size pieces
2 heads Belgian endive, sliced
2 bulbs fennel, trimmed and sliced

Nutrition Info

Per Serving

Calories: 186 kcal
|
Carbohydrates: 20 g
|
Dietary Fiber: 8 g
|
Fat: 11 g
|
Protein: 4 g
|
Sugars: 6 g

About: Nutrition Info

Cooking Directions

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.
To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise.
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.

Yield: 8 servings

3. Still Hungry?

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.

Notes:

Make Ahead Tip

The vinaigrette will keep, covered, in the refrigerator 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.

More Recipes Like This

More From EatingWell.com

Technology in partnership with