Luna's Fennel Citrus Salad
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 106.5
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 39.7 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 6.2 g
- Protein: 2.5 g
IntroductionThis salad is so simple to make but very exotic looking. The colors and textures are very eye pleasing if arranged on individual salad plates and then served. This salad is also fun to prepare and build as a couple. Enjoy. This salad is so simple to make but very exotic looking. The colors and textures are very eye pleasing if arranged on individual salad plates and then served. This salad is also fun to prepare and build as a couple. Enjoy.
2 Large Oranges Peeled & sliced thinly.
1 Fennel Bulb thinly sliced. Reserve some fronds.
2 Thin slices of Red Onion. Soaked in cold water 10 min.
2 TBS Balsamic Vinegar
1 Large Orange juiced
I recommend soaking raw onion in cold water to help cut the acid and sweeten it a little. If you have a pH water machine soak onion in highest pH water. It makes excellently sweet onions.
I prefer to assemble the salad on to separate dinner plates and chilling until ready to serve. That way each plate is very pretty. However, there is no compromise in taste to assemble it on a single plate and dishing out from there.
On large decorative plate, or on 4 salad plates, layer orange slices, then fennel, then onion.
Garnish salad with fronds from fennel.
Pour small amount of black pepper into palm of hand. Pinch and lightly scatter pepper over salad(s).
If serving salad immediately, drizzle vinegar dressing over salad(s). If serving salad later, cover in chill until ready to serve.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LUNARAEVNWILDER.