FENNEL ORANGE SALAD

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Fennel and orange salad is a tasty, crunchy, and light fall and winter salad to be served as a side dish or as a starter for a weeknight dinner or a special holiday meal.

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FIRST: Get your ingredients ready.

STEP 1: Separate the fronds (the green leafy part) from the stalks, chop them thinly and set them aside.

STEP 2: Peel the orange with a knife. For best results, you should remove the white pith or membrane under the peel of the orange.

STEP 3: Then with a small sharp knife (paring knife), carve out orange wedges and add them to the bowl with the fennel.

STEP 4: Take the core of the orange you have left over, and squeeze it with your hands. Then, collect the orange juice into a bowl.

STEP 5: Make the dressing with the leftover orange juice.

STEP 6: The easiest way is to beat the pomegranate on its skin with a flat kitchen spatula and let the seeds fall into a bowl.

STEP 7: Add the pomegranate seeds to the bowl with the orange and fennel, then add sliced black olives and most of the chopped fennel fronds.

A healthy and colorful side salad!

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