| 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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