Fennel and Endive Salad with Orange Vinaigrette

30 mins (prep 15)
8 ingredients
makes 6 servings

Categories:  quick-&-easy ,
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  • 1 navel orange
  • 1 1/2 tablespoons white-wine vinegar
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil
  • 2 medium fennel bulbs (sometimes called anise; 2 pounds total), stalks discarded
  • 2 belgian endives, trimmed
  • special equipment: a japanese benriner* or other adjustable-blade slicer


Serving Size (12.05 g)
Servings 6
Amount per Serving
Calories 66.66 Calories from Fat 66.6
% Daily Value *
Total Fat 7.4g 68.32%
Saturated Fat 1.02g 30.72%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 97.27mg 24.32%
Total Carbohydrate 0.17g 0.33%
Dietary Fiber 0.05 g 1.25%
Sugars 0.02 g %
Protein 0.02g 0.26%
Vitamin A 1.12IU% Vitamin C 0.0mg%
Calcium 1.3mg% Iron 0.07mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
navel orange, belgian endives, or, special equipment, japanese