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Fennel and Orange Salad

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  • 4 Oranges; peeled and thinly sliced
  • 2 sm Bulbs fennel
  • 1/4 c Extra-virgin olive oil
  • 2 tb Grand Marnier
  • 2 tb Fresh orange juice
  • 1 Clove garlic; finely minced
  • Salt
  • Freshly ground pepper


Peel and thinly slice the oranges and fennel. Reserve fennel leaves for garnish. Arrange orange and fennel slices on 4 salad plates.
FOR DRESSING: Whisk together olive oil, Grand Marnier, orange juice and garlic. Season with salt and pepper, and divide evenly among the salads. Garnish individual salads with a few reserved fennel leaves and serve immediately. Makes 4 servings.
Shared and MM by Judi M. Phelps.,, or
From Gemini's MASSIVE MealMaster collection at