Fennel orange salad
2
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
A wonderful combination of flavours. Serve as a starter or side dish.
Ingredients
Uncooked fennel bulb
10 oz, stalks, fronds and outer leaves trimmed, thinly sliced (about 2 cups)
Orange
1 small, navel, segmented*
Red onion
1 small, halved, thinly sliced (about 1/3 cup)
White wine vinegar
2 tbsp(s)
Olive oil
2 tsp(s)
Table salt
½ tsp(s)
Cumin seeds
¼ tsp(s)
Black pepper
¼ pinch(es), freshly ground
Instructions
1
Toss all ingredients in a large bowl; cover and refrigerate for at least 2 hours or overnight. Serve cold or at room temperature. Yields about 1 1/2 cups per serving.
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