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Blood Orange And Fennel Salad

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Ingredients

Adjust Servings:
3 blood oranges (use navel oranges if blood oranges are out of season)
1 large fennel bulb
4 teaspoons white wine vinegar
4 teaspoons finely chopped fresh basil
1 clove garlic minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil

Nutritional information

187.2
Calories
123 g
Calories From Fat
13.8 g
Total Fat
1.9 g
Saturated Fat
0 mg
Cholesterol
179.3mg
Sodium
16.6 g
Carbs
4.4 g
Dietary Fiber
9.2 g
Sugars
1.8 g
Protein
178g
Serving Size (g)
4
Serving Size

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Blood Orange And Fennel Salad

Features:
    Cuisine:

    Untried by me; posted in response to a request for fennel recipes :-)

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Blood Orange and Fennel Salad,Untried by me; posted in response to a request for fennel recipes :-),I love this recipe. Perfect spring salad. used champaine vinager and a bit more salt. Nice crunch and sweet and tangy. Thanks for posting the recipe.


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    Steps

    1
    Done

    Use a Sharp Knife to Remove Orange Peel.

    2
    Done

    Cut Oranges Into Segments, Removing All the White Pith.

    3
    Done

    Slice End from Fennel and Remove Shoots from Top (reserve Shoots).

    4
    Done

    If Exterior of Fennel Bulb Is Marred or Discoloured, Peel With a Vegetable Peeler.

    5
    Done

    Cut in Half and Thinly Slice.

    6
    Done

    in a Small Bowl, Whisk Together Vinegar, Basil, Garlic, Salt and Pepper; Then Whisk in Oil.

    7
    Done

    Arrange Fennel Slices and Orange Segments on Individual Serving Dishes.

    8
    Done

    Drizzle Dressing Over Salads and Garnish With Reserved Fennel Fronds.

    Avatar Of Kiana Blackburn

    Kiana Blackburn

    Dessert diva specializing in sweet treats that are both elegant and delicious.

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