I often forget about this simple, side salad. Even I need to remind myself of quick and easy ways to change up a meal (I sometimes scroll my instagram page for reminders!). There is nothing to this salad, just a great combination of some fresh, tasty ingredients – great for lunch or dinner.
I adore fennel’s black licorice taste combined with the bursts of citrus and the chewy, tartness of the dried cranberries. Apple cider vinegar is a fantastic compliment and has endless health benefits (relieves sinus pressure and infection, relieves migraines; prevents flu, balances pH, to name a few).
Be sure to check the ingredients label for the dried cranberries. They can be high in sugar and preservatives. Choose only fruit sweetened cranberries, if you can.
fennel & orange salad
prep: 5 min
• large orange
• fennel bulb
• 2-4 tbsp dried cranberries
• tbsp extra virgin olive oil
• tbsp apple cider vinegar
Cut the skin off 2 oranges. Slice the sections into triangular pieces.
Trim off the fennel stalks and slice the fennel into approx 1/4″ slices.
Add the orange pieces, dried cranberries and s&p.
Drizzle olive oil and apple cider vinegar over the salad.
Toss and serve. Enjoy