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© Sunshine Urbaniak

Orange and Fennel Salad

I just love this orange and fennel salad, especially in the winter. Its fresh flavor is a nice palette pick-me-up when it’s cold outside. I add in five romaine leaves for some added crunch, feel free to leave them out or add in more—just remember to adjust the spring mix portion. Feel free to make the citrus vinaigrette an hour before serving to let the flavors deepen. As an added flavor pop, I marinate the sliced shallots in the citrus vinaigrette while I cut up the fennel and slice the oranges. It softens the onion side of the shallot plus pulls in more of the citrus tones.

This recipe will make two big salads or four small salads. When I want a big salad for dinner, this recipe is just the right size for my husband and I. However you can easily portion into four small bowls. Feel free, when serving, to top off the salad with a sprinkling of more almond slices, and don’t forget some freshly ground pepper too. Enjoy!

Orange and Fennel Salad

Servings: 2 Big Salads or 4 Small Salads

AuthorSunshine UrbaniakCategoryTotal Time20 mins

INGREDIENTS

Citrus Vinaigrette
¼ cup Apple Cider Vinegar
2 tbsp Orange Zest (one orange)
¼ cup Orange Juice (fresh squeezed)
1 tbsp Lemon Juice
½ cup Olive Oil
1 tbsp Shallot, minced (use rest in salad)
1 tsp Dijon Mustard
1 tsp Honey
¼ tsp Thyme, dried
½ tsp Salt
¼ tsp Pepper
Salad
3 cups Spring Mix
5 Romaine Leaves, chopped
2 Oranges
1 Fennel Bulb
½ cup Shallot, thinly sliced
¼ cup Sliced Almonds

DIRECTIONS

1

Make the dressing by adding all the ingredients into a shaker and shake well. Thinly slice the rest of the shallot and marinate in a shallow bowl with 2 Tbsp of the dressing while you make the salad.

2

To cut the fennel: Cut off the stems and a little off the bottom. Remove any bruised outer layers if needed. Next, cut the bulb in half lengthwise, we only need one half for this recipe. Cut out the core and slice crosswise into 3/8" slices.

3

To cut the oranges: With a sharp knife, cut off the top and bottom of the orange to reveal the flesh. Stand the orange upright and gently slice off the peel and pith following the contour of the orange. Now cut the orange in half crosswise and thinly slice vertically to create half-moons. Sometimes you can just pull each slice apart.

4

In a large bowl, add spring mix, romaine leaves, oranges, fennel, shallot, and almonds. Add the dressing to your taste and gently toss. Top with freshly ground pepper.

Ingredients

Citrus Vinaigrette
 ¼ cup Apple Cider Vinegar
 2 tbsp Orange Zest (one orange)
 ¼ cup Orange Juice (fresh squeezed)
 1 tbsp Lemon Juice
 ½ cup Olive Oil
 1 tbsp Shallot, minced (use rest in salad)
 1 tsp Dijon Mustard
 1 tsp Honey
 ¼ tsp Thyme, dried
 ½ tsp Salt
 ¼ tsp Pepper
Salad
 3 cups Spring Mix
 5 Romaine Leaves, chopped
 2 Oranges
 1 Fennel Bulb
 ½ cup Shallot, thinly sliced
 ¼ cup Sliced Almonds

Directions

1

Make the dressing by adding all the ingredients into a shaker and shake well. Thinly slice the rest of the shallot and marinate in a shallow bowl with 2 Tbsp of the dressing while you make the salad.

2

To cut the fennel: Cut off the stems and a little off the bottom. Remove any bruised outer layers if needed. Next, cut the bulb in half lengthwise, we only need one half for this recipe. Cut out the core and slice crosswise into 3/8" slices.

3

To cut the oranges: With a sharp knife, cut off the top and bottom of the orange to reveal the flesh. Stand the orange upright and gently slice off the peel and pith following the contour of the orange. Now cut the orange in half crosswise and thinly slice vertically to create half-moons. Sometimes you can just pull each slice apart.

4

In a large bowl, add spring mix, romaine leaves, oranges, fennel, shallot, and almonds. Add the dressing to your taste and gently toss. Top with freshly ground pepper.

Orange and Fennel Salad

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