Orange and Fennel Salad

  • Cooking and Prep: 10 m
  • Serves: 8
  • Contains:

The tang of the oranges and the licorice flavor of the fennel are a unique and tasty combination.


Nechama Cohen tells us how we can enjoy delicious food—and really cut calories, carbs, and fat without cutting taste. Her Silver Award winning EnLITEned Kosher Cooking by Feldheim Publishers is also available in Hebrew as BishuLITE. You do not need to be on a diet to love this book.

Ingredients (15)




Start Cooking

Prepare the Salad

  1. Trim flowery leaves off the fennel and set aside. Remove and discard any discolored outer layers. Cut off the bottom. Pull apart the rest of the layers and rinse well. Pat dry and slice into thin half-rounds.

  2. Combine the prepared salad greens, onions, and oranges in a large bowl. Scatter fennel on top.

  3. Whisk together all ingredients for the dressing.


To make a creamier dressing, add 1 tablespoon of light mayonnaise and whisk.

Nutrition Facts

Serving size: (cup) 1, (oz) 5.5, (g) 165

Calories 80

Protein (g) 3.3

Carbs (g) 7.2

Fat (g) 4.3

Sat. Fat (g) 0.4

Cholesterol (mg) 0

Sodium (mg) 9

Calcium (mg) 133

Fiber (g) 1.7




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