Fennel and orange salad

4 Servings

Ingredients

QuantityIngredient
-JUDI M. PHELPS
4Oranges; peeled and thinly sliced
2smallsBulbs fennel
¼cupExtra-virgin olive oil
2tablespoonsGrand Marnier
2tablespoonsFresh orange juice
1Clove garlic; finely minced
Salt
Freshly ground pepper

Directions

Peel and thinly slice the oranges and fennel. Reserve fennel leaves for garnish. Arrange orange and fennel slices on 4 salad plates.

FOR DRESSING: Whisk together olive oil, Grand Marnier, orange juice and garlic. Season with salt and pepper, and divide evenly among the salads.

Garnish individual salads with a few reserved fennel leaves and serve immediately. Makes 4 servings. Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini