Photo of Fennel orange salad by WW

Fennel orange salad

2
2
2
SmartPoints® value per serving
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
2
Difficulty
Moderate
A wonderful combination of flavours. Serve as a starter or side dish.

Ingredients

Uncooked fennel bulb(s)

10 oz, stalks, fronds and outer leaves trimmed, thinly sliced (about 2 cups)

Orange(s)

1 small, navel, segmented*

Uncooked red onion(s)

1 small, halved, thinly sliced (about 1/3 cup)

White wine vinegar

2 tbsp(s)

Olive oil

2 tsp(s)

Table salt

½ tsp(s)

Cumin seeds

¼ tsp(s)

Black pepper

¼ pinch, freshly ground

Instructions

  1. Toss all ingredients in a large bowl; cover and refrigerate for at least 2 hours or overnight. Serve cold or at room temperature. Yields about 1 1/2 cups per serving.

Notes

*To learn how to segment an orange, click here. Fennel has a bright taste, sort of like licorice without the sweet aftertaste. Look for firm, white bulbs with supple fronds. Slice about 1/4 inch off the bottom then remove all the fronds, stalks and outer leaves from the bulb before slicing it very thinly.