Fennel and orange salad
4 Servings
Quantity | Ingredient | |
---|---|---|
-JUDI M. PHELPS | ||
4 | Oranges; peeled and thinly sliced | |
2 | smalls | Bulbs fennel |
¼ | cup | Extra-virgin olive oil |
2 | tablespoons | Grand Marnier |
2 | tablespoons | Fresh orange juice |
1 | Clove garlic; finely minced | |
Salt | ||
Freshly ground pepper |
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
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