Fennel and orange salad with herb-lime vinaigrette
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Fennel and orange salad with herb-lime vinaigrette
  Orange    Salad    Appetizers    Vegetables  
Last updated 6/12/2012 1:02:55 AM. Recipe ID 26589. Report a problem with this recipe.
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      Title: Fennel and orange salad with herb-lime vinaigrette
 Categories: Salads, Appetizers, Vegetables
      Yield: 6 Servings
 
      1 md Fennel bulb
      2 ea Clementines or
      1 lg Navel orange
      1 bn Arugula or watercress

MMMMM------------------------VINAIGRETTE-----------------------------
      1 tb Olive oil
      1 tb Lime juice
      1 ts Thyme or oregano
    1/4 ts Salt
    1/8 ts Pepper
 
  1. To prepare the vinaigrette, combine the oil, lime juice, thyme or
  oregano, salt and pepper and whisk until blended or shake in a
  covered jar.
  
  Can be prepared several hours ahead.
  
  2. Remove the stalks and fronds of the fennel and discard, saving
  only the bulb. Cut away any brown or dry-looking spots from the top
  layer of the bulb. Julienne the fennel bulb into thin strips.
  
  3. Peel and divide the clementines into segments. Wash and dry the
  arugula and divide equally on 4 plates.
  
  4. Toss the fennel and orange with the vinaigrette and place on top
  of the arugula. Serve.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus
 




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Recipe ID 26589 (Apr 03, 2005)

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