Nothing more pleasing to the eye then the the mellow light green of fennel and the bright sunny presence of oranges in a salad.
Interesting yet simple salad that will make a great side to any meal!
Fennel and Orange Salad
4 naval oranges
1/2 red onion sliced very thin
1 fennel bulb, halved, cored and sliced very thin
1/4 cup fresh mint, torn
Dressing
1 t ground coriander
2 T fresh orange juice
2 T red wine vinegar
1/4 t sea salt
3 T extra virgin olive oil
Remove the zest from 2 oranges and set aside. Remove peels and pith from all four oranges and slice in the round and section.
Bring 2 cups of water to a boil. Placed sliced onions in a bowl and cover with boiling water. Let sit for 30 minutes. Then drain well.
In a large bowl toss all the salad ingredients together including the orange zest. Whisk all the salad ingredients together and pour over the salad. Toss to coat evenly.
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