Sicilian Orange and Fennel Bulb Salad
Fennel Bulb and Orange Salad (Traditional salad would use blood oranges).
| Servings |
| 4servings |
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Ingredients
- 2Cups Fresh Spinach
- 1 Fennel BulbCored and sliced
- 2Medium OrangesSlice of peel and slice orange somewhat thin
- 12 Kalamata OlivesSliced (OK to substitute black olives)
- A few !Sliced Red OnionTHINLY sliced, not much needed
- 1/8Cup Fresh BasilChopped
- 1.5TBSP Passion Fruit Vinegar(OK to leave this out)
- 1/8 teaspoon Salt(Optional)
- 1/8 teaspoon Black Pepper
Instructions
- Here are my ingredients, plus fresh basil
- Slice fennel bulb, oranges, olives, and red onion according to ingredient notes above. Save 1/3 of one of the oranges to make your dressing.
- In a small sauce pan, add vinegar, fresh squeezed orange juice from 1/3 of an orange, chopped basil, salt & pepper and simmer for 2 minutes. Place in fridge to cool.
- I layered the salad, starting with spinach, then fennel, then oranges, then red onion, then olives, and drizzled the orange vinaigrette (OIL FREE) over the salad.
- Toss the salad before serving.
Recipe Notes
