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Orange and Fennel SaladPrintable version of this recipe.
4 blood oranges (or tangerines)
1 small bulb fennel
1 handful arugula
1 handful spinach
4 tablespoons olive oil
2 tablespoons orange juice
2 tablespoons white wine vinegar
1 clove garlic (minced)
1/2 teaspoon salt
1 teaspoon honey
Remove the skin from the orange and slice it into small sections. Put them in a bowl and set aside. Slice the fennel, including the green tops, into very thin strips. Wash and dry the arugula and baby spinach.
Whisk together the olive oil, orange juice, vinegar, garlic, salt, and honey in a bowl. Keep mixing until the honey is dissolved. Assemble the salad in layers on plates, pour the dressing overtop, and serve.
Type of Dish
Salads and Dressings
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This farmers' market proudly accepts CalFresh/EBT (food stamps). See the Market Manager to purchase tokens with your EBT Card to spend in the market.