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Orange and Fennel Salad

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Serves 8

Thinly sliced fresh fennel and orange slices tossed together with an orange vinaigrette. Easy and elegant, this salad is perfect for any night of the week.
Per serve: 413.3kj (98.4cals); 4.9g total fat (0.6g saturated fat); 4.5g fibre


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You’ll need

2 large fennel bulbs (400g)
2 large oranges, peeled
Handful chopped parsley

Orange vinaigrette
2 tbsp cup fresh orange juice
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
Pinch cinnamon
Pinch salt and pepper

Let’s go

Remove outer leaves from fennel, along with fronds (little leafy bits that look like dill). Keep fronds for garnish. Slice fennel bulbs very thinly (I use a mandolin for this). Remove white pith from the oranges and slice thinly).

Mix vinaigrette ingredients together in a jar and give a good shake.

Toss fennel and orange with vinaigrette and top with fennel fronds and fresh parsley.

Cook’s Notes
This salad is perfect with any protein but especially turkey, chicken, duck and fish.

Why it’s good for you
Fennel has a sweet slightly aniseed flavour that is wonderful with orange. This simple salad looks so elegant and yet is made in 10 minutes.
Per serve: 413.3kj (98.4cals); 4.9g total fat (0.6g saturated fat); 4.5g fibre

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