I’m definitely ready for spring to get her this year. I love spring and summer entertaining, and all the fresh light flavors of summer, and cooking on the grill. Today I have a wonderful fennel and orange salad that would work wonderful for a spring party, or for your Easter entertaining.
This recipe was created by Eating Well for The Green Nut. It’s a healthy beautiful salad that would add beauty to your dinner table, or an Easter luncheon.
Fennel and Orange Salad
Yield: 4 servings, 1 cup each
Prep Time: 20 minutesTotal Time: 25 minutes
- 2 navel oranges, peeled, quartered and thinly sliced (about 1 1/2 cups)
- 1 small bulb fennel, quartered, cored and very thinly sliced crosswise (about 2 1/2 cups)
- 1 cup very thinly sliced radishes (about 8 radishes) or diced peeled jicama (see Ingredient note)
- 1/4 cup coarsely chopped cilantro
- 2 tablespoons< extra-virgin olive oil or pistachio oil
- 1 tablespoon plus 1 teaspoon fresh lime juice
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 6 tablespoons shelled salted pistachio nuts, toasted and chopped
Combine orange slices, fennel, radishes (or jicama), cilantro, oil, lime juice, salt and pepper in a decorative bowl.
Gently toss to mix.
Just before serving, sprinkle nuts over salad.
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Image and recipe courtesy of TheGreenNut.org