Spring Salad with Fennel and Tangerine
Yield: 8 servings
Prep Time: 25 mins
Ready In: 25 mins
Ingredients:
Dressing:
- ¼ cup sugar or 3 tablespoons honey
- ¼ cup red wine vinegar
- salt and pepper to taste
- 3 tablespoons olive oil
- 1 tablespoon chopped parsley
- 1 tablespoon chopped fennel fronds
- 1 head lettuce, washed and dried in salad spinner
- 1 fennel bulb, thinly sliced (use fronds in dressing)
- 2 tangerines peeled and segmented
- ½ red onion, thinly sliced
- ½ cup slivered almonds
- ½ cup dried cranberries
- Whisk together the sugar or honey, vinegar, salt, pepper, parsley, fennel fronds and olive oil in a small bowl until sugar or honey is dissolved and everything is mixed well. Set Aside.
- Tear the lettuce into bite size pieces and combine in a large bowl with fennel, tangerine, almonds and cranberries. Add the dressing and toss to serve.
