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Mixed Lettuce, Fennel, & Orange Salad With Black Olive Vinaigrette

Mixed Lettuce, Fennel, & Orange Salad With Black Olive Vinaigrette
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This colorful salad offers a symphony of flavors and textures. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance the slightly bitter tastes of chicory, radicchio and Belgian endive.

Prep: 30 minutes | Total Time: 30 minutes
  • 1 tablespoon
    red-wine vinegar
  • 1 tablespoon
    lemon juice
  • 1 teaspoon
    Dijon mustard
  • 2 cloves
    garlic, minced
  • 1/8 teaspoon
    salt, or to taste
    Freshly ground pepper, to taste
  • 1/4 cup
    extra-virgin olive oil
  • 1/2 cup
    Kalamata olives, pitted and coarsely chopped
  • 1 tablespoon
    chopped fresh parsley
  • medium navel or Valencia oranges
  • 10 cups
    mixed lettuces, (3 small heads), such as chicory, radicchio and leaf lettuce, torn into bite-size pieces
  • 2 heads
    Belgian endive, sliced
  • 2 bulbs
    fennel, trimmed and sliced
  1. To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly whisk in oil. Stir in olives and parsley.
  2. To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise.
  3. Just before serving, combine lettuces, endive, fennel and the orange slices in a large bowl. Drizzle the vinaigrette over the salad and toss to coat well.


Nutritional Information

Makes: 8 servings, 1 3/4 cups each
  • Calories168
  • Fat10 g
    • Saturated fat1 g
  • Cholesterol0 g
  • Carbohydrates19 g
    • Dietary fiber9 g
  • Protein4 g
  • Sodium274 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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