Recipe Summary

Prep time: 15 mins
Cook time: 15 mins
Yield: 6 servings

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rich in fruits
rich in veggies
rich in veggies

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Orange, Olive and Fennel Salad With Cranberry Vinaigrette
This recipe serves:   

For the Salad:
3 large navel oranges, peeled and sliced 1/4" thick
1 large head fennel, sliced thinly, stalks and fronds removed
1 small sweet red onion, peeled and thinly sliced in rings
2/3 cup mixed olives, such as Nicoise, cracked green or Sicilian

For the Vinaigrette:
2 1/4 cups cranberry juice
3 tablespoons coarsely chopped sun-dried cranberries
1 tablespoon finely chopped shallots
2 tablespoons olive oil
2 tablespoons fresh orange juice
1 tablespoon red wine vinegar (or to taste)
2 teaspoons chopped, fresh dill
honey to taste
salt to taste
freshly ground black pepper

Cooking Instructions
For the salad:

1. Arrange the oranges, fennel and onions attractively on a plate (fennel should be upright, if possible). Scatter olives around and drizzle vinaigrette over.

For the vinaigrette:

1. Place 2 cups of cranberry juice in a sauce pan and bring to a boil. Continue to boil over high heat until liquid is reduced by half.

2. Separately, add the remaining 1/4 cup cranberry juice and the sun-dried cranberries and allow them to plump.

3. While the juice is reducing, sauté shallots in olive oil until soft, but not brown.

4. In a blender or food processor, puree the reduction and shallots until smooth.

5. Place the mixture in a bowl and whisk in remaining ingredients including the oil and softened cranberries. The vinaigrette can be stored, covered in the refrigerator for up to 1 week.

Serving Size: 1 cup salad with 2 tablespoons vinaigrette

Nutritional Information
Number of Servings: 6
Per Serving
Calories 187 Carbohydrate 34 g
Fat 6 g Fiber 5 g
Protein 2 g Saturated Fat 1 g
Sodium 309 mg    


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