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Fennel Salad with Red Onion, Tomato, Orange and Lemon Thyme Vinaigrette

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Recipe By Chef Sal DiPlama of the Pennsylvania Hospital

At Fit, we think fennel is a much over-looked vegetable. Use the fronds as you would dill, save the stems for stock and enjoy it cooked or fresh. Try this refreshing salad.

Recipe taken from WHYY’s Friday Arts: Art of Food.


For the Salad:

  • 1 fennel bulb, sliced thin
  • 1 orange, peeled, de-seeded and sliced
  • ½ small red onion, sliced thin
  • 1 tomato

For the Fennel Marinade “Dressing”

  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh chopped thyme
  • ¼ teaspoon salt
  • Garnish: fennel fronds, fresh ground black pepper


    1. To make dressing, whisk together all ingredients and set aside.
    2. To assemble salad, first slice all veggies. Add citrus dressing, season with cracked black pepper and fennel fronds.
Photo by Flicker user sassyradish / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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