Servings: 4-6
Start to finish: 25 minutes
2 blood oranges
1 fennel bulb, stalks discarded,
bulb halved, cored, and sliced thin
1/4 cup pitted brine-cured black olives, sliced thin
3 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh mint
2 teaspoons lemon juice
Salt and pepper
Cut away peel and pith from oranges. Quarter oranges, then slice crosswise into 1/2-inch-thick pieces. Combine oranges and any accumulated juices, fennel, olives, oil, mint, and lemon juice in bowl. Season with salt and pepper to taste. Serve.
Nutrition information per serving: 122 calories; 89 calories from fat; 13 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 152 mg sodium;10 g carbohydrate; 2 g fiber; 6 g sugar; 1 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Fennel, Orange, and Olive Salad in “Tasting Italy .”
America’s Test Kitchen provided this article to The Associated Press.
