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orange, olive and fennel salad with cranberry vinaigrette

by Sandy Todd Webster on Dec 14, 2010

Food for Thought

Cranberries aren’t just for chutneys and turkeys. Try this delicious salad for something light and bright this new year!

For the Vinaigrette

1 cup fresh or frozen and thawed cranberries

1/2 cup fresh orange juice

1 tablespoon (tbs) finely chopped shallot or green onion,

white part only

2 tbs rice vinegar

1 tbs honey

1 tbs fresh lime or

lemon juice

1/3–1/2 cup canola or

neutral olive oil

kosher or sea salt

freshly ground pepper

In blender or food processor, combine cranberries, orange juice, shallot, vinegar, honey and lime juice; purée. With motor running, slowly add oil till you achieve desired consistency. Over medium bowl, strain purée through fine-mesh strainer, pushing down on solids. Reserve liquid; discard or compost solids. Season to taste with salt and pepper. Store, covered, in refrigerator for up to 5 days.

For the Salad

3 large navel oranges, peeled and sliced 1/4-inch thick

1 large head fennel, sliced paper thin, vertically

1 small sweet red onion, peeled and thinly sliced in rings

(soak in ice water if flavor is too strong)

2/3 cup mixed country-style olives, such as Niçoise

(olives that are cured in brine and packed in olive oil),

cracked green or Sicilian

Arrange oranges, fennel and onion attractively on plate. Scatter olives around and drizzle with 3–4 tablespoons of vinaigrette. Garnish with fennel sprigs (top leafy part of bulb). Makes six servings of salad, 11/4 cups vinaigrette.

Per Serving: 230 calories; 16.5 grams (g) fat; 1.5 g protein; 37.8 g carbs; 4.1 g fiber; 586 milligrams (mg) sodium; 351 mg potassium.

Source: Provided by Chef John Ash for the Cranberry Marketing Committee (CMC), from his IACP award–winning 2007 cookbook, From the Earth to the Table. Permission to reprint given by the CMC (www.uscranberries.com).

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About the Author

Sandy Todd Webster

Sandy Todd Webster IDEA Author/Presenter

Sandy Todd Webster is Editor in Chief of IDEA's publications, including the award-winning IDEA FITNESS JOURNAL and IDEA FOOD & NUTRITION TIPS, the industry's leading resources for fitness, wellness and nutrition professionals worldwide. Sandy joined IDEA in 2001 as executive editor of IDEA PERSONAL TRAINER and IDEA FITNESS MANAGER magazines and was promoted to lead the editorial team in 2003. More than 20 years in magazine publishing, marketing communications and creative services have shaped her straightforward approach to multi-channel communication. Early experience in Los Angeles as a sports writer/reporter, and then enriching years as a managing editor in allied health care publishing have pulled her across a spectrum of stimulating subject matter. Fitness, health and nutrition reside at the perfect center of this content continuum, she feels. A Chicago native, Sandy grew up fully engaged in various competitive sports. Her drive and dedication as an athlete translate to a disciplined work ethic and unwavering approach to challenge in her career. Shortly after graduating journalism school from Southern Illinois University-Carbondale, she was recruited to L.A. for her first post in magazine publishing. After two decades of working on magazines--and now in the throes of applying the unbelieveable multi-media content delivery options available in the magazine 2.0 world--she is still "completely in love" with the creative process it takes to deliver meaningful, inspirational content to end users. She is an accomplished home cook and gardner who would love to combine those skills and passions with her health and fitness background to continue educating readers about a well-balanced, healthy lifestyle.