Honeyed Orange and Fennel Salad

Serves: 4 to 6

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

Overlap the orange slices on a platter. Toss together the fennel, red onion slices, sweet red pepper slices, almonds and the olives. In a small bowl, combine the olive oil, vinegar, honey, mint, salt and pepper. Pour this over the fennel mixture and toss to coat well. Pour the mixture over the top of the oranges and garnish with fresh mint sprigs.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: fennel, mint, olives, oranges

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