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Categories:Viewed: 54 - Published at: 9 years ago
Ingredients
- 2/3 cup freshly squeezed orange juice
- 1 tbsp almond oil
- 2 small fennel bulbs, thinly sliced, green tips reserved
- 2 large oranges, segmented
- 6 oz baby spinach leaves
- 1/2 cup sliced almonds
Method
- Bring juice to a boil in small saucepan. Boil, uncovered, until juice has reduced to 2 tbsp. Cool for 10 mins. Stir in oil.
- Place fennel, oranges, spinach and nuts in a large bowl; toss gently to combine.
- Serve salad drizzled with dressing and sprinkled with fennel tips.