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Fennel and Spring Onion Salad with Blood Orange Vinaigrette
Prep Time
10 mins
Total Time
10 mins
 
Course: Salad
Servings: 4 servings
Author: webcami
Ingredients
  • Juice from 2 blood oranges or juice from 1 navel orange if blood oranges aren't available (about 3 to 4 tablespoons)
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon rice vinegar
  • ½ teaspoon sea salt
  • 4 cups mixed greens
  • 1 large fennel bulb stemmed and trimmed, thinly sliced
  • 1 spring or red onion thinly sliced
  • 1 red bell pepper thinly sliced
Instructions
  1. In a small bowl, whisk together the juice, oil, vinegar, and salt.
  2. In a large bowl, combine the greens, fennel, onion, and bell pepper. Drizzle with the vinaigrette and toss until well coated.