Fennel and Spring Onion Salad with Blood Orange Vinaigrette

If you’re bored to tears by the standard green salad, I’ve got the cure. The key to making a salad more interesting is adding different textures, inviting new and exciting flavors to the party, and tossing it all with a perfectly balanced dressing. Fennel is known for its anise-type flavor, so slicing it thinly prevents it from being overpowering and adds just the right amount of intrigue. The zing from the onion and the sweetness from the bell pepper play well with the fennel, and the sweet-tart blood orange dressing is a unique departure from your usual vinaigrette.

Fennel and Spring Onion Salad with Blood Orange Vinaigrette
Prep Time
10 mins
Total Time
10 mins
Course: Salad
Servings: 4 servings
Author: Michelle Babb
  • Juice from 2 blood oranges or juice from 1 navel orange if blood oranges aren't available (about 3 to 4 tablespoons)
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon rice vinegar
  • ½ teaspoon sea salt
  • 4 cups mixed greens
  • 1 large fennel bulb stemmed and trimmed, thinly sliced
  • 1 spring or red onion thinly sliced
  • 1 red bell pepper thinly sliced
  1. In a small bowl, whisk together the juice, oil, vinegar, and salt.
  2. In a large bowl, combine the greens, fennel, onion, and bell pepper. Drizzle with the vinaigrette and toss until well coated.