- Dressing:
- 1/4 cup white sugar
- 1/4 cup red wine vinegar
- salt and pepper to taste
- 1 tablespoon chopped fresh basil
- 3 tablespoons olive oil
- Salad:
- 1 (10 ounce) bag mixed salad greens
- 1 small fennel bulb, thinly sliced
- 1 orange, peeled and segmented
- 1/2 red onion, thinly sliced
- 1/2 cup slivered almonds
- 1/2 cup dried cranberries
- Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.
03/13/2017
recipepes.com
Spring Salad with Fennel and Orange, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
