California Raisin and Orange Salad

  • Yield 2 servings
  • Prep 10 mins
  • Cook 5 mins

Crunchy romaine and fennel contrast orange and raisins in a citrus dressing.

California Raisin Marketing Board


1 naval orange
1/2 head fennel
1/2 (5-ounce) package hearts of romaine lettuce
3/4 cup California raisins
2 2/3 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
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper


  1. Using a sharp knife, cut the 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.
  2. Whisk dressing ingredients together; pour over salad and toss once more.

Recipe courtesy of the California Raisin Marketing Board



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