| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 4 | Servings | ||
INGREDIENTS
| -JUDI M. PHELPS | ||
| 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 |
INSTRUCTIONS
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. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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