Lunchbreak: Roasted fennel and orange salad

Johanna Cook

Momma Cuisine

Roasted Fennel and Orange Salad

2 small fennel bulbs – thinly sliced
1 lb of mixed salad greens
2 small to medium carrots
2 oranges – or favorite citrus
olive oil
salt and pepper

Put the sliced fennel on a cookie sheet and drizzle with olive oil and about 1 1/2 teaspoons of salt and 1/2 teaspoon of fresh cracked pepper. Roast the sliced fennel in a 350 degree oven for about 20 minutes, until softened and edges are caramelized. Take the salad greens and place them in a large bowl. Peel and segment one orange and toss in with the greens. With a peeler, peel the carrot and continue to peel the carrot to make ribbons. Add to the salad and gently toss. Drizzle with olive oil and a little salt and pepper and serve.

Filed in: Lunchbreak, News

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