Using a sharp knife, cut peel and white pith from oranges. Slice crosswise into a large salad bowl. Remove stalks from fennel; slice off bottom and discard. Thinly slice fennel and add to bowl. Add romaine, raisins, olives and red onions to bowl and toss. Whisk dressing ingredients together; pour over salad and toss once more. Serve.



  • 1 navel orange
  • 1/2 fennel bulb
  • 1 Package (5 ounces) hearts of romaine lettuce
  • 3/4 Cup California raisins
  • 22/3 Tablespoons pitted brine-cured olives
  • 1/3 Cup thinly sliced red onions



  • 1/2 Tablespoon extra virgin olive oil
  • 1 Teaspoon red wine vinegar
  • 1/3 Teaspoon lemon juice
  • 1/3 Teaspoon orange juice
  • Kosher salt and freshly ground pepper, to taste

Nutrition Facts Per Serving

Calories 100 (Calories from Fat 15%); Total Fat 2 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 50; Potassium 355; Total Carbohydrate 21; Dietary Fiber 3; Sugars 17; Protein 2; Calcium 39; Iron 1;

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A ΒΌ cup serving of raisins provides 7% of the daily value for fiber.