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November 23, 2010

1 orange – peeled and sliced

grated rind of one orange

1/4 fennel bulb (peel off outside leaves and finely slice bulb)

Rind of 1/2 orange grated finely

4 tbspn oil

4 tbspns orange juice

Pepper and salt to taste


1. Place orange slices in bowl with fennel slices.

2. Shake oil , orange juice and orange rind in a lidded jar.

3.  Pour the dressing over the salad and let stand for 1/4 hour before serving.

4.  Use the feathery leaves off the fennel to decorate the salad.

Additions:  Add 1/4 red onion finely sliced.  Add 2 chopped spring onions before serving.

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