Dutch Edam, Orange and Fennel Salad
- Serves:
- 4
- Ready in:
- Under 15 Mins
Ingredients
- 2 large oranges
- 1 medium head of fennel
- 1 small red onion, thinly sliced
- 75g mixed spinach, rocket and watercress
- 150g vegetarian Edam, cut into cubes
For the dressing
- 15g pitted black olives, finely chopped
- 1 tbsp freshly chopped flat leaf parsley
- 2 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
Method
-
1
Using a sharp knife, remove the skin and pith from the oranges. Hold over a bowl and cut into segments. Reserve the orange juice for later.
-
2
Discard the tough outer layer from the fennel, then thinly slice. Add to the bowl with the orange segments, red onion, salad and Edam.
-
3
Place all the dressing ingredients plus 2 tbsp of the reserved juice in a screw top jar, season and shake. Pour over the salad and serve.
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Dutch Edam, Orange and Fennel Salad was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 2 large oranges
- 1 medium head of fennel
- 1 small red onion, thinly sliced
- 75g mixed spinach, rocket and watercress
- 150g vegetarian Edam, cut into cubes
For the dressing
- 15g pitted black olives, finely chopped
- 1 tbsp freshly chopped flat leaf parsley
- 2 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
-
1
Using a sharp knife, remove the skin and pith from the oranges. Hold over a bowl and cut into segments. Reserve the orange juice for later.
-
2
Discard the tough outer layer from the fennel, then thinly slice. Add to the bowl with the orange segments, red onion, salad and Edam.
-
3
Place all the dressing ingredients plus 2 tbsp of the reserved juice in a screw top jar, season and shake. Pour over the salad and serve.
Dutch Edam, Orange and Fennel Salad was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
