A bright, fresh salad at approximately 85 calories. Marinated fennel and orange with tangy Quark cheese balls.
This Orange and Fennel Greek Salad marinates crisp fennel and sweet orange segments in fruit vinegar, then tops crisp lettuce with tangy garlic-herb Quark cheese balls. It is a genuinely refreshing, low-calorie starter or side at around 85 calories and 1 WW Classic Point per serving.
Recipe Info
Serves: 4 | Prep Time: 15 minutes | Cook Time: None | Calories per serving: ~85
Nutrition per Serving (Estimated)
Protein: 5g | Fat: 1g | Carbohydrates: 14g | Fiber: 3g
WW Classic Points: Approximately 1 point per serving (in line with the original recipe, which was already light). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 2 small heads fennel, finely sliced
- 2 large oranges, peeled and segmented
- 2 tablespoons fruit vinegar
- 115g / 4oz Quark low-fat soft cheese
- 1 garlic clove, crushed
- 1 tablespoon chopped fresh basil
- 1 head romaine or crisp lettuce
- 1/2 cucumber, peeled and diced
- 1 small red onion, finely sliced
- 1 beef tomato, cut into chunks
- A few black grapes
- Salt and freshly ground black pepper, to taste
- Chopped fresh flat-leaf parsley, to garnish
Instructions
- Marinate the fennel and orange. Place the fennel in a bowl with the orange segments and fruit vinegar. Toss and set aside to marinate while you prepare the rest of the salad.
- Make the cheese balls. Mix together the Quark, garlic, and basil, and season with salt and pepper. Using a teaspoon, take small amounts of the cheese mixture and roll into balls.
- Assemble. Arrange the salad leaves on a serving plate. Add the cucumber, onion, tomato, and grapes. Arrange the cheese balls on the leaves and spoon the marinated fennel and orange on top.
- Finish. Sprinkle with parsley and serve.
Serving Suggestions
- Serve as a starter before a Mediterranean-inspired main
- Pair with grilled fish or chicken for a complete light meal
- Add a few kalamata olives for extra Greek character
- Serve with warm pita bread on the side
- A drizzle of good olive oil just before serving adds richness
Tips and Variations
- Letting the fennel and orange marinate a little longer deepens the flavor
- Low-fat cottage cheese, blended smooth, can substitute for Quark if unavailable
- Blood oranges make a striking seasonal swap when in season
- Toasted pine nuts scattered on top add a pleasant crunch
- Red grapes work just as well as black if that is what you have
Why This Recipe Works
Marinating the fennel in fruit vinegar softens its sharp edge while the orange segments add natural sweetness, so the salad needs very little added fat to feel satisfying. The tangy Quark cheese balls stand in for a heavier cheese, keeping this genuinely light without losing that classic Greek salad character.
Storage
Best assembled and eaten fresh, as the lettuce wilts once dressed. The marinated fennel and orange can be prepared up to 1 day ahead and stored in an airtight container in the refrigerator.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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