 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
You'll need just a few ingredients to fix this fresh-tasting salad. The combination of crisp fennel and juicy oranges is delightful. To reduce last-minutes prep, make it the day before you plan to serve it. Nina Hall of Citrus Heights, California Ingredients:
1 fennel bulb with fronds (about 3/4 pound) |
4 medium navel oranges, peeled and sectioned |
1/3 cup orange juice |
4 teaspoons olive oil |
1 tablespoon grated orange peel |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Finely chop enough fennel fronds to measure 1/4 cup; set aside. Cut fennel bulb in half lengthwise; remove and discard the tough outer layer, fennel core and any green stalks. Cut widthwise into thin slices and measure 3 cups; place in a large bowl. Add orange sections.
2. In a jar with a tight-fitting lid, combine the orange juice, oil, orange peel, salt and pepper; shake well. Pour over fennel and oranges; toss gently. Sprinkle with reserved fronds. Yield: 4 servings.
|
|