Excuse the dorky title! But it is, in fact, fennel season, so we’re sharing an Orange Fennel Salad recipe. You’ll love it because there are only five ingredients, and none of those ingredients are boring old lettuce!
Body By Design’s Cooking with Orange and Fennell
Somehow, iceberg lettuce became the king of salad fixings. But here’s the deal—iceberg lettuce is the weakling of lettuces when it comes to vitamins and nutrition.
The general rule is the more colorful, or the darker the green the leaves are, the better.
When throwing together a salad, try to use the dark greens and dark purples and reds. At first the taste may be bitter, but as your body adjusts to eating healthy, natural foods, you’ll love the flavor. You’ll also discover that each type of lettuce offers a distinct taste.
Here’s another secret…usually, any green can be substituted for another green without compromising the dish. Don’t be afraid to break the rules. This recipe calls for spinach, but I imagine green cabbage or red leaf lettuce would also be delish.
Orange Fennel Salad
– 2 c. spinach
– 1 fennel bulb thinly sliced
– 1 juicy navel orange
– Splash of olive oil and lemon
Simply combine, toss, and dress.
With a recipe this basic, there’s no excuse for turning to unhealthy processed food. You can make this little combination in less than five minutes.
Orange Recipes in Boston, MA
Notice it calls for a juicy orange. Here’s a tip for selecting the juiciest oranges. I can guarantee this works, because back when I worked at a restaurant, the sous chef and I ate about thirty oranges trying to prove this theory.
Pick up the fruit and turn it over until you find the end that is not the stem end. Then look for the biggest “innie.” The more gnarly the innie, the sweeter and juicier the orange will be.
Now a word about fennel. This funky-looking bulb is on the list of the healthiest foods in the world. In addition to containing antioxidants, it also helps to calm digestion problems including bloating, gas, and heartburn.
Fennel is in season right now, so it’s extra delicious. If you’re looking for additional ways to use fennel, try one of these suggestions:
– Rough chop fennel. Dice root veggies such as parsnip, beet, potato, etc. Toss with olive oil and sea salt. Roast in the oven. Delicious!
– Add finely sliced fennel and tart apples to coleslaw.
However you prep it—enjoy fennel this season!
Download a Free Weight Loss Report to kickstart your diet!