Publix Aprons

Orange Fennel Salad

Orange Fennel Salad
Total Time:
20 minutes


5 oz baby romaine lettuce
1 fennel bulb (thoroughly rinsed)
2 navel oranges
1 lemon, for juice
1 teaspoon honey
1/2 teaspoon kosher salt
1/2 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
4 tablespoons extra-virgin olive oil
1/2 teaspoon fresh thyme leaves


  1. Place lettuce in salad bowl. Trim fennel. Trim stalks to within one inch of bulb; cut a slice off bottom of bulb. Cut bulb in half lengthwise; discard any blemished outer stalks and tough inner core. Slice one-half of the fennel thinly; add to salad (reserve other half for another use).
  2. Cut peel and white pith away from oranges; separate orange sections (removing seeds and membranes, as needed) and add to salad.
  3. Squeeze juice of lemon (2 tablespoons) into small bowl. Whisk in remaining ingredients (except thyme). Whisk in thyme, leaves only.
  4. Add dressing to salad; toss gently and serve.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/4 recipe) 180kcal; FAT 14.00g; SAT FAT 2.00g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 170mg; CARB 14g; FIBER 3.00g; SUGARS 9g; PROTEIN 1g; CALC 4%; VIT A 0%; VIT C 0%; IRON 6%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star