Fennel and Blood Orange Salad

By: Annie Rosario


This unique salad will not disappoint as the sweetness of the blood orange with the refreshing taste of the fennel are quite the combination. The ingredients make for a perfect and refreshing winter salad.




2 medium Fennels, sliced thin

1 tablespoon Shallot, sliced thin and diced

2 Blood Oranges, peeled, divided and cut in half

1/4 cup Dill, chopped

2 tablespoons Balsamic Vinegar

2 tablespoons Extra Virgin Olive Oil

Salt, to taste

Black Pepper, to taste

1/2 cup roasted Hazelnuts, roughly chopped (optional)




  1. With a knife or a mandoline slicer (use finger guard), slice the fennel and shallot thin.
  2. Remove the peel from the blood oranges, divide and cut each slice in halves. Add fennel, shallots and blood oranges to a bowl. Chop dill and add to bowl.
  3. Add the balsamic vinegar, extra virgin olive oil, salt and pepper; mix well.
  4. Add roasted hazelnuts on top and serve.



****Note: If you would like to prep salad ahead of time, you can simply store salad in the Prepara Latchlok Storage Containers and the salad dressing can be placed in the Prepara Dressing Mixer until ready to combine and enjoy.


Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published