Food of the Week!



  • This hearty vegetable contains anethole, a phytonutrient that helps prevent inflammation and cancer.
  • Because of its high fiber content, fennel may help reduce cholesterol. The fennel bulb may aid in the prevention of colon cancer by removing toxins from the colon.
  • As a good source of the B-Vitamin Folate which helps convert homocysteine into other less harmful agents. Homocysteine is found to increase the risk for Heart Attack and Stroke.
  • All parts of this vegetable are edible.
  • Fennel is very fragrant, smelling much like licorice and anise.


*Fun Fact- Fennel can grow to be up to 5 feet tall.


Fennel and Orange Salad

Here’s a tasty yet citric quick spring Fennel salad your taste buds will surely love!

Makes  4 Servings

Here’s what you need…

  • 1 (6 ounce) package of Dole Tender Blend Salad
  • 2 oranges peeled and cut into half slices
  • 1 fennel bulb, trimmed, cored, and thinly sliced horizontally
  • 8 pitted Kalamata olives halved
  • Orange Vinaigrette (recipe included below)

Directions for Vinaigrette:
**Whisk together 1/4 cup orange or blood orange juice, 1/4 cup vegetable oil, 2 tablespoons lemon juice, 2 tablespoons rice vinegar, 2 teaspoons sugar, 1 teaspoon Dijon-style mustard, salt and ground black pepper, to taste until blended. Makes about 3/4 cup.**

Directions for Salad:
1. Combine salad, oranges, fennel and olives in large bowl.
2. Toss with Fresh Orange Dressing, to coat, as desired.
3. Refrigerate any remaining vinaigrette
Nutritional Analysis: 
Calories Per One Serving: 67.5 Total Fat: 1.7g
Sodium: 95.1mg Potassium: 276.6mg
Total Carbohydrates: 13.5 mg Protein: 1.1


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