Orange & Fennel Salad

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1 large bulb fennel

1 stalk celery

8 cups mixed greens

1 orange divided

¼ cup candied pecans, or walnuts, chopped

½ teaspoon orange zest (dressing)

⅓ cup vegetable oil (dressing)

¼ cup orange juice (dressing)

3 tablespoons rice wine vinegar (dressing)

1 tablespoon honey (dressing)

1 clove garlic (dressing)

¼ teaspoon pepper (dressing)

⅛ teaspoon salt (dressing)


1. Combine all dressing ingredients in a jar with a lid and shake until combined. Set aside.

2. Cut the rind off of the orange and cut into segments. Thinly slice celery on the diagonal.

3. Cut off the top stems of the fennel (these can be reserved for stir fries) and remove any discolored outer leaves. If the bulb is really large, cut in half from root to stem.

4. Using a mandolin (or a very sharp knife) thinly slice the fennel bulb and place in a bowl, add celery and mixed greens. Drizzle with dressing and toss well.

5. Garnish the salad with walnuts and orange pieces.

Bon Appetit!

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