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Fresh Finesse – Orange and Fennel Pasta Salad

Orange and Fennel Pasta Salad

Preparation: 10 minutes

Cooking 10 minutes

Serves 4

1 large fennel bulb, trimmed and finely sliced

2 navel oranges, peeled and sliced

1 bunch English spinach, roughly chopped

2 tblspn olive oil

2 tblspn orange juice

1 tspn grated orange rind

Freshly ground pepper, to taste

Place, fennel, oranges and spinach in a large bowl. Combine, olive oil, orange juice and orange rind.  Drizzle over salad.  Serve with grilled meat and pepper to taste.

Optional variation:  Add 2 cups cooked penne pasta to the salad.

 

Recipe thanks to Neolene Swain from Fresh Finesse.

New recipe every Saturday at 1:35pm with Noelene and Harvey Deegan.

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