Culinary Institute of America Recipe
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Fennel Salad with Blood Orange Vinaigrette

This and other great recipes can be found in The Culinary Institute of America's Diabetes-Friendly Kitchen cookbook.
CIA fennel salad recipe blood orange vinaigrette



Makes 2 Servings

  • 1/2 bulb fennel, thinly sliced
  • 1/4 red onion, thinly sliced
  • 2 stalks celery, thinly sliced on the bias
  • 4 parsley sprigs, leaves finely chopped
  • 2 tablespoons fresh blood orange juice or regular orange juice
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon blood orange–infused olive oil or unflavored olive oil


  1. Mix together the fennel, onion, celery, and parsley.
  2. Combine the orange juice, mustard, salt, and pepper. Whisk in the olive oil.
  3. Drizzle the dressing over the vegetables and toss.

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