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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
Orange and Fennel Salad
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