Bright & Zesty
ORANGE AND FENNEL SALAD
SundaySupperMovement.com
INGREDIENTS:
- 2 navel oranges - 2 Tbsp. olive oil - 2 medium fennel bulbs - 1 small red onion - 1 Tbsp. red wine vinegar - Salt and pepper
Step 1
Finely grate the zest of 1 orange into a medium bowl.
SundaySupperMovement.com
Step 2
Using a serrated knife, trim off the top and bottom from 2 oranges. Cut away the skin from the oranges.
SundaySupperMovement.com
Step 3
Cut each orange horizontally into 1/4" inch rounds. Squeeze enough to get 2 Tbsp. juice. Add the orange zest, olive oil, salt and pepper, whisking well.
SundaySupperMovement.com
Step 4
SundaySupperMovement.com
Cut off the top stalks from 2 medium fennel bulbs. Reserve the fronds and stalks.
Step 5
SundaySupperMovement.com
Cut each bulb in half vertically and fennel into slices about 1/6" thick. Transfer the sliced fennel bulbs to a bowl and top with dressing. Marinate for at least 30 minutes.
Step 6
SundaySupperMovement.com
Cut 1 small red onion into half-moons.
Step 7
SundaySupperMovement.com
Add red wine vinegar to dressing. Season salad with salt and pepper, and top with orange slices. Chop fennel fronds and sprinkle over salad.
SundaySupperMovement.com
get the recipe!
SundaySupperMovement.com
SUBSCRIBE!
to our email list to receive free family friendly recipes!