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.

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