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Dutch Edam, Orange and Fennel Salad Recipe: Cook Vegetarian Magazine

Dutch Edam, Orange and Fennel Salad

Serves:
 4
Ready in:
 Under 15 Mins

Cost Cutting Eco Friendly Gluten Free‏ Quick Make

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 Recipe: Cook Vegetarian Magazine

Dutch Edam, Orange and Fennel Salad was taken from COOK VEGETARIAN

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