Insalata invernale

Winter salad   Our original home cooking

This winter salad is a recipe of mine made with fennel, orange and canned corn. Delicious! Quick, vegan recipe for the Mediterranean diet. Excellent solution for your lunch break too.

Ingredients / Serves 2

  • 1 250g (8.8 ounces) fennel
  • 1 200g (7 ounces) orange
  • 1 160g (5.6 ounces) can corn, well drained
  • 1 tablespoon dried or fresh chives
  • 2 teaspoons extra virgin olive oil
  • Salt
  • Time:
    preparation: 15 minutes
    cooking: not required
    total: 15 minutes
  • Difficulty:
    easy recipe
  • How many calories in a serving?
    Calories: 138 (kcal) 7 % GDA (*)- 579 (kJ)
    Protein: 3.6 (g) 8 % GDA
    Total fat: 5.7 (g) 9 % GDA
    Total carbohydrate: 18.8 (g) 7 % GDA
    Sugars: 7.3 (g) 9 % GDA

Look at infographic of nutrition facts

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Winter salad recipe


  • - Clean and wash fennel and cut it into thin slices.
  • - Drain corn from its preservation juice.
  • - Peel orange, divide it into its segments and cut them into little pieces.
  • - Put all these ingredients in a bowl, add chives and dress with olive oil and salt.
    Stir very well.

Just before serving

  • - Your dish is ready to serve.


Menu planning

  • - As I have just written, this salad with fennel, orange and canned corn can be an idea for your lunch box or a dish for a low-calorie dinner but can also accompany very simple recipes made with meat or fish.

Healthy eating

  • - Fiber per serving: 4.7 grams.