Orange And Fennel Salad
Submitted By Moona Lady (0 Review)
482
  Timings 25 min(s) -- min(s) 25 min(s) This recipe can be serve by Eight Persons |
Ingredients
- 1 small bulb fennel
- 4 oranges
- 2 green onions; chopped
- 2 tablespoons parsley chopped fresh
- to taste salt and pepper
- 1 bunch spinach leaves
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic minced
- 1/4 teaspoon Dijon mustard
- 2 tablespoons olive oil
Method
- This crunchy, juicy salad is a good choice for a buffet or a meal with strong flavors.
- Trim base and top of fennel; discard outer leaves. Cut in 1/4-inch ck slices.
- Cut a slice from top and bottom of each orange and discard.
- Cutaway peel from oranges so no white part remains. Slice oranges.
- In bowl, combine fennel, oranges, onions and parsley.
- Garlic Vinaigrette: In small bowl,whisk together lemon juice, garlic and mustard; whisk in oil.
- Pour over orange mixture; toss to coat.
- Season with salt and pepper to taste. (Salad can be covered and refrigerated for up to 6 hours.) Serve on a bed of lettuce or spinach or with Belgian endive spears.
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