Name: Fennel and Orange Salad
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

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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