Recipe: Fennel Salad with Oranges and Olives

Recipe: Fennel Salad with

Oranges and Olives

(Crystal A. Proxmire, Jan. 10, 2018)

On a recent visit to Ludington, I kept my promise to try new things and I ordered fennel salad to go with my pizza from Luciano’s Ristorante. I didn’t read the ingredients or anything and I wasn’t sure what fennel was. So I was very surprised to see these slices of white crispy vegetable mixed with oranges and Kalamata olives.

The combination is superb.

There are many recipes online for this and I just made up my own based on ideas from theirs.  Most do not have very much lettuce but I was aiming to be extra healthy.  Use as much or as little as you like. This made about 4 servings.


1-2 Fennel – cut into thin slices

1 Red Onion

1.5 cups Kalamata Olives

2 oranges – cut into bite-size pieces

Lettuce (qty and kind your choice)



2T vinegar

1T honey

2T olive oil

2T – 1/2 c orange juice  (to taste)


1 – Slice the fennel and red onion

2-Cut the orange into bite size pieces

Whisk the vinegar, orange juice and honey together, then add olive oil

Mix everything together, taking care to add dressing only a little bit at a time. The dressing is very sweet so not a lot is needed.

For this feast I also made feta deviled eggs and heated up steak spin-wheels already made at the meat counter of Hollywood Market.

For more recipes visit our Recipe section.

For restaurant related articles check out our Reporter Food section.

Want to buy your OC Times reporter lunch?  Donate Here.

About the author

Oakland County Times has written 11365 articles for Oakland County Times

The Oakland County Times started with one city in 2009 and has grown to the community news hub you see today. Contact if you have any questions, comments, event listings, etc. Please support this work by becoming an advertising sponsor or check out our online community garden. Also happy to hear tips and story ideas.

Comments are closed.