SPRING SALAD WITH FENNEL AND ORANGE

By Connie

Ingredients

• INGREDIENTS:
• Dressing:
• 1/4 cup white sugar
• 1/4 cup red wine vinegar
• salt and pepper to taste
• 1 TBSP chopped fresh basil
• 3 TBSP olive oil
• Salad:
• 1 – 10 oz bag mixed salad greens
• 1 small fennel bulb, thinly sliced
• 1 orange, peeled and segmented
• 1/2 red onion, thinly sliced
• 1/2 cup slivered almonds
• 1/2 cup dried cranberries

Preparation

Step 1

DIRECTIONS:

Whisk together the sugar, red wine vinegar, salt, pepper, basil and olive oil in a small bowl until the sugar dissolves. Set aside. Toss the salad greens, sliced fennel, orange, onion, almonds and cranberries in a large bowl. Pour dressing over salad and toss to serve