Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Fennel Salad With Orange

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.01

$1.01 per serving

1 people like this recipe

1 likes

This recipe is ready in 20 minutes

Ready in 20 minutes

4 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan salad
spoonacular Score:69%

Spoonacular Score: 69%

 

Fennel Salad With Orange is a gluten free, whole 30, and vegan side dish. For $1.01 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 279 calories, 3g of protein, and 23g of fat each. If you have salt and pepper, olives, bulbs fennel, and a few other ingredients on hand, you can make it. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes roughly 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is good. Similar recipes include Shrimp With Orange Butter and Fennel and Orange Salad, Fennel and Orange Salad, and Fennel and Orange Salad.

Ingredients

Servings:
some
some basil infused oil
basil infused oil
0.25 cup
0.25 cup black olives
black olives
2 Tbsps
2 Tbsps extra virgin olive oil
extra virgin olive oil
2
2  fennel bulbs
fennel bulbs
2 Tbsps
2 Tbsps fresh lemon juice
fresh lemon juice
2
2  oranges
oranges
0.25 cup
0.25 cup italian parsley
italian parsley
1 small
1 small red onion
red onion
0.5 tsps
0.5 tsps salt and pepper
salt and pepper
some basil infused oil
some
basil infused oil
0.25 cup black olives
0.25 cup
black olives
2 Tbsps extra virgin olive oil
2 Tbsps
extra virgin olive oil
2  fennel bulbs
2
fennel bulbs
2 Tbsps fresh lemon juice
2 Tbsps
fresh lemon juice
2  oranges
2
oranges
0.25 cup italian parsley
0.25 cup
italian parsley
1 small red onion
1 small
red onion
0.5 tsps salt and pepper
0.5 tsps
salt and pepper

Equipment

grater
grater
grater
grater


Instructions

  1. Using a grater or a microplaner, remove the zest from 1 orange. Juice orange so that you get 2 tablespoons of freshly squeezed orange juice. Segment the other orange.
  2. Slice fennel thinly on a mandolin (lengthwise) so that you get interesting shapes.
  3. Combine orange juice, segments, lemon juice, salt and olive oil. Toss with shaved fennel. Add black olive and parsley.
  4. Divide among 4 plates and drizzle with a little Basil oil.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.01
Ingredient
some basil infused oil
¼ cups black olives
2 tablespoons extra virgin olive oil
2 fennel bulbs
2 tablespoons fresh lemon juice
2 oranges
¼ cups italian parsley
1 small red onion
Price
$0.15
$0.27
$0.33
$1.56
$0.20
$0.58
$0.59
$0.37
$4.06

Tips

Cooking Tips

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
278k Calories
2g Protein
22g Total Fat
19g Carbs
25% Health Score
Limit These
Calories
278k
14%

Fat
22g
35%

  Saturated Fat
3g
19%

Carbohydrates
19g
7%

  Sugar
7g
8%

Cholesterol
0.0mg
0%

Sodium
486mg
21%

Get Enough Of These
Protein
2g
5%

Vitamin C
58mg
71%

Vitamin K
74µg
71%

Fiber
6g
24%

Vitamin E
3mg
23%

Potassium
675mg
19%

Folate
63µg
16%

Manganese
0.28mg
14%

Vitamin A
654IU
13%

Calcium
100mg
10%

Magnesium
32mg
8%

Phosphorus
78mg
8%

Iron
1mg
8%

Vitamin B6
0.14mg
7%

Copper
0.13mg
7%

Vitamin B1
0.09mg
6%

Vitamin B3
1mg
5%

Vitamin B5
0.5mg
5%

Vitamin B2
0.08mg
5%

Zinc
0.37mg
3%

Selenium
1µg
2%

covered percent of daily need

Related Recipes