Salad with fennel and oranges
Votes: 2
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Fennel root blends with juicy oranges to create a wonderful combination of flavors, a refreshing, light salad that can be served as an appetizer with meat or seafood. The orange segments are completely peeled before adding to the salad, and the salad is dressed with a mixture of olive oil and red wine vinegar. Garnish the salad with sweet-tart dried cranberries and serve.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 medium oranges, peeled
- 1 large fennel root, trimmed and thinly sliced
- 1 tbsp. l. olive oil
- 1 tbsp red wine vinegar
- 2 tablespoons sweet dried cranberries
We recommend
Recipes with similar ingredients: fennel bulb, Oranges, wine vinegar, dried cranberries
Cooking the dish according to the recipe:
- Place the sliced fennel in a salad bowl. Slice the oranges, remove the pulp, and add to the bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper to taste. Toss, garnish with dried cranberries, and serve.
Author of the recipe - Robin Miller is a food writer and nutritionist.
Categories:
recipe / Winter dishes / Dinner / Desserts / Fruit desserts / Salads / Fruit salads / American cuisine
Similar recipes
