Apple, Fennel Salad with Orange-Mint Vinaigrette
Makes
2
servings
A delicious salad for these colder months. Treat your loved ones to this as a first course for Thanksgiving or Christmas dinner.
Meal Type
Salads & Soups
Side Dishes
Diet Type
Gluten-Free
Vegan
Vegetarian
Ingredients
Salad
2 Tablespoons walnuts
1 Small to medium fennel bulb, finely slivered
1 Tart apple, thinly sliced
¼ Cup dried cranberries
1 Head butter lettuce, washed and torn
10 Spinach leaves, washed and torn
Vinaigrette
2 Tablespoons lemon juice
2 Tablespoons fresh orange juice
2 Tablespoons extra virgin olive oil
1 Tablespoon fresh mint, chopped
1-2 Tablespoons cilantro, chopped
½ teaspoon sea salt
Freshly ground black pepper
2 Tablespoons walnuts
1 Small to medium fennel bulb, finely slivered
1 Tart apple, thinly sliced
¼ Cup dried cranberries
1 Head butter lettuce, washed and torn
10 Spinach leaves, washed and torn
Vinaigrette
2 Tablespoons lemon juice
2 Tablespoons fresh orange juice
2 Tablespoons extra virgin olive oil
1 Tablespoon fresh mint, chopped
1-2 Tablespoons cilantro, chopped
½ teaspoon sea salt
Freshly ground black pepper
1
Place the walnuts on a cookie sheet, and roast in an oven at 350 degrees for seven minutes. Set aside.
2
Combine all of the salad ingredients.
3
Combine all of the vinaigrette ingredients, and whisk well.
4
Drizzle vinaigrette over salad.
5
Chop the walnuts and fold into the salad.