Orange and Fennel Salad

4.5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 67.5
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 95.1 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 1.1 g

View full nutritional breakdown of Orange and Fennel Salad calories by ingredient

Number of Servings: 6


    Oranges, 2 cup, sections
    Fennel, 2 cup, sliced
    Yambean (jicama), 1/2 cup
    Parsley, 1 tsp
    Orange Juice, 1/4 cup
    Lemon Juice, 1/4 cup
    Olive Oil, 2 tsp
    Rice Vinegar, 2 tbsp


Makes 6 servings

Combine all egredients in a mixing bowl and chill for 1/2 hour.

Number of Servings: 6

Recipe submitted by SparkPeople user FRADEMACHER.

Member Ratings For This Recipe

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    I made this recipe because I had a fennel that I had to use. I did not have a jicama and used a leek instead. I also used canned mandarin oranges in light syrup. It was a wonderfully light and refreshing salad. This recipe is going into my cookbook. Thanks for sharing. - 7/27/15

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    Didn't have jicama--used radishes for more color, and added a little chili powder and fresh ground pepper. Will probably be even better after overnight in the fridge. - 8/3/11

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    Made this but used red wine vinegar....lovely taste and love the crunchy texture. - 5/10/10

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    Great recipe. Quick, easy, tasty and good for you! Thanks for sharing. =) I've made it a few times since finding this recipe, and there are never leftovers. - 7/14/08

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    This is simple to make and fantastic to eat. I sliced the fennel in the food processor. I also sliced and added a little red onion. - 4/26/08