Turkey Salad with Orange and Fennel

Total Time
7 min
7 min
0 min
This dressing can be doubled and kept in the refrigerator for up to 5 days. Extra dressing is delicious on a baby spinach salad.



2 medium, navel variety

olive oil

5 tsp

apple cider vinegar

4 tsp

fennel seed

½ tsp

dry mustard

½ tsp, or mustard powder

table salt

½ tsp

black pepper

¼ tsp, freshly ground

romaine lettuce

1 head(s), coarsely chopped

uncooked fennel bulb(s)

1 medium, cored and cut into 1⁄4-inch-thick strips

cooked turkey breast with skin

½ pound(s), cut into 1⁄4-inch-thick strips

fresh tomato(es)

1 medium, beefsteak, coarsely chopped

uncooked red onion(s)

½ small, finely chopped


  1. Grate 2 teaspoons of zest from the oranges; set aside. Cut the peel and pith from the oranges; slice the oranges into 12 rounds; set aside.
  2. Whisk the olive oil, vinegar, fennel, mustard, salt, pepper, and orange zest in a small bowl.
  3. Toss together the lettuce and fennel in a salad bowl. Top with the turkey, tomato, and onion. Arrange the orange slices around the outside rim of the bowl. Drizzle the salad with the dressing. Toss just before serving. Yields about 3 cups per serving.

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