| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
4 |
Servings |
INGREDIENTS
|
|
JUDI M. PHELPS |
| 4 |
|
Oranges, peeled and thinly |
|
|
sliced |
| 2 |
|
Bulbs fennel |
| 1/4 |
c |
Extra-virgin olive oil |
| 2 |
T |
Grand Marnier |
| 2 |
T |
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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