Orange and fennel salad

Preparation: 10 minutes

Cooking 10 minutes

Serves 4


  • 1 large fennel bulb, trimmed and finely sliced
  • 2 navel oranges, peeled and sliced
  • 1 bunch English spinach, roughly chopped (optional)
  • 2 tablespoon olive oil
  • 2 tablespoon orange juice
  • 1 teaspoon grated orange rind
  • Freshly ground pepper, to taste


  1. Place, fennel, oranges and spinach in a large bowl.
  2. Combine, olive oil, orange juice and orange rind.
  3. Drizzle over salad.
  4. Serve with pepper to taste, garnish with radish slices or olives.

Optional variation: Add two cups cooked penne pasta to the salad.