Orange & Fennel Salad
.
Yield
4 servingsPrep
7 minCook
0 minReady
9 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
fennel bulb
trimmed and thinly sliced |
*
|
| 2 | medium |
oranges
peeled |
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | tablespoon |
red wine vinegar
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | tablespoons |
cranberries, dried
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
fennel bulb
trimmed and thinly sliced |
*
|
| 2 | medium |
oranges
peeled |
*
|
| 15 | ml |
olive oil
|
|
| 15 | ml |
red wine vinegar
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3E+1 | ml |
cranberries, dried
|
*
|
Directions
Place the sliced fennel in a salad bowl.
Slice oranges to divide flesh sections and add to bowl.
Drizzle with olive oil, red wine vinegar, and salt and pepper.
Toss, top with sweetened cranberries and serve.
