Thursday, June 4, 2009

Fennel and Orange Salad

INGREDIENTS

Dressing:

1/4 cup sugar
1/4 cup white wine vinegar
sea salt and pepper to taste
1 tsp dry basil
3 Tbsp extra virgin olive oil

Salad:
1 head lettuce, washed, dried, and ripped into pieces
1 small fennel bulb, thinly sliced
1 orange, peeled and segmented
1/2 red onion, thinly sliced
1/2 cup slivered almonds (optional)
1/2 cup dried cranberries (optional)

DIRECTIONS

Whisk together the sugar, white wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the lettce, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.

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