Orange, Fennel, and Red Onion Salad

Orange, Fennel, and Red Onion Salad by

Sweet Memories


Serves: 6


  • 1 fennel bulb
  • 1 orange, peeled and sliced into rings
  • 1 red onion, thinly sliced
  • 1 lemon, juiced
  • 2 tsps. extra virgin olive oil
  • kosher salt and fresh ground black pepper, to taste


  1. Remove the fronds from fennel bulb and reserve for garnish.
  2. Cut the fennel bulb in half, cut out the core and thinly slice.
  3. Add fennel slices, orange segments and onion to a medium bowl and dress with lemon juice, olive oil and salt and pepper to taste.
  4. Toss well, garnish with fronds and serve.