Apple, Fennel Salad with Orange-Mint Vinaigrette
2
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
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
Place the walnuts on a cookie sheet, and roast in an oven at 350 degrees for seven minutes. Set aside.
Combine all of the salad ingredients.
Combine all of the vinaigrette ingredients, and whisk well.
Drizzle vinaigrette over salad.
Chop the walnuts and fold into the salad.
Ingredients
Salad2 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