How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Tricolor Salad with Orange and Fennel?

You need 9 ingredients. The key ingredients include: 2 romaine lettuce hearts, chopped, 2 cups arugula, torn, 1 head radicchio, shredded, 1/2 red onion, sliced, and more.

Is Tricolor Salad with Orange and Fennel suitable as salads?

Yes, Tricolor Salad with Orange and Fennel falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Tricolor Salad with Orange and Fennel?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tricolor Salad with Orange and Fennel Recipe

Name: Tricolor Salad with Orange and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 romaine lettuce hearts, chopped; 2 cups arugula, torn; 1 head radicchio, shredded; 1/2 red onion, sliced; 2 medium seedless oranges, ends trimmed, peel and pith cut away, sliced; 1 large bulb fennel, core removed and thinly sliced; 2 tablespoons red wine vinegar (eyeball it); 1/4 to 1/3 cup extra-virgin olive oil (EVOO) (3 or 4 times around the salad bowl); Salt and freshly ground black pepper

Fresh, crisp and full of flavor — this Tricolor Salad with Orange and Fennel is a must-try. Made with romaine lettuce hearts, arugula, head radicchio an…

This Tricolor Salad with Orange and Fennel relies on simple, everyday ingredients such as arugula, torn, head radicchio, shredded and red onion, sliced. It comes together quickly and makes 4 servings, at about 88 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

2 romaine lettuce hearts, chopped
2 cups arugula, torn
1 head radicchio, shredded
1/2 red onion, sliced
2 medium seedless oranges, ends trimmed, peel and pith cut away, sliced
1 large bulb fennel, core removed and thinly sliced
2 tablespoons red wine vinegar (eyeball it)
1/4 to 1/3 cup extra-virgin olive oil (EVOO) (3 or 4 times around the salad bowl)
Salt and freshly ground black pepper

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Quick Info

Servings
4 servings
Calories
88 kcal
Category
Salads

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