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Fennel and Mandarin Salad

  • Prep

    10 m
  • Ready In

    20 m
Boysmom

Boysmom

This is a refreshing change from your usual lettuce salads. Fennel is excellent for your digestion too!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Combine the fennel and mandarin oranges with a tablespoon of the juice from the canned oranges in a bowl. Add the olive oil and vinegar. Season with salt and pepper; stir. Allow to sit 10 to 15 minutes before serving.
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Reviews

Lesley Carol
10

Lesley Carol

2/1/2008

I make a very similar salad with the addition of pitted Kalamata olives, sliced or any sliced black olive of your choice. Drizzle the dressing on the salad just before serving so that the fennel remains crisp and crunchy. This is a very textural combination of crunchy fennel and soft, juicy citrus segments with the smooth oily dressing. I usually serve this at our family Thanksgiving meal. It really compliments turkey or any poultry. Thanks for including this recipe.

Shane
8

Shane

4/26/2008

Excellent recipe. My father loves this and he's a picky eater (one the the few salads he'll eat).

pinkypink
6

pinkypink

7/26/2008

I didn't like this one. I prefer my fennel salad to be more vinegary as opposed to sweet. This one was sweet and I didn't like it. I prefer olives/capers instead of oranges. Just personal taste though, but thanks for the recipe. I picked out the oranges from the salad and drizzled it with lemon juice and added capers.

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