California Raisin and Orange Salad

California Raisin Marketing Board
  • Yield: 2 servings
  • Prep: 10 mins
  • Cook: 5 mins


1-- naval orange
1/2-- head fennel
1/2-- (5-ounce) package hearts of romaine lettuce
3/4cup California raisins
2 2/3tablespoons pitted brine-cured olives
1/3cup thinly sliced red onions
1/2tablespoon extra-virgin olive oil
1teaspoon red wine vinegar
1/3teaspoon lemon juice
1/3teaspoon orange juice
1/2teaspoon Kosher salt
1/4teaspoon 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.

Nutritional Info *per serving

  • Calories 270
  • Glycemic Load 26.31
  • Fat 4.5g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 3g
  • Cholesterol 0mg
  • Sodium 530mg
  • Potassium 990mg
  • Carbohydrate 60g
  • Fiber 8g
  • Sugars 40g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 130%
  • Vitamin C 80%
  • Calcium 10%
  • Iron 15%