Orange, Fennel and Endive Salad Orange, Fennel and Endive Salad

Orange, Fennel and Endive Salad Image by: Orange, Fennel and Endive Salad Author: Canadian Living

A crisp and crunchy salad puts brightness on the holiday brunch table. Fennel fronds are the fluffy green sprigs that look like dill on top of the fennel.

  • Portion size 8 servings
  • Credits : Canadian Living: Holiday 2008



Cut off peel and outer membrane of oranges. Cut segments between membranes and pulp to release fruit into bowl.

Squeeze juice from membranes into glass measure to make 3 tbsp (45 mL). Add oil, vinegar, fennel fronds, orange rind, salt, pepper and sugar; whisk until combined. (Make-ahead: Cover and refrigerate oranges and dressing separately for up to 24 hours.)

Core and thinly slice fennel lengthwise; place in serving bowl. Separate endive leaves and cut into thirds; add to bowl. Add lettuce and oranges. Pour dressing over top and toss to coat.

Nutritional facts Per serving: about

  • Sodium 37 mg
  • Protein 3 g
  • Calories 64.0
  • Total fat 2 g
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 10 g


  • Iron 1.0
  • Folate 5.0
  • Calcium 8.0
  • Vitamin A 4.0
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Orange, Fennel and Endive Salad