PP Sicilian Orange and Fennel Bulb Salad
Chef: Jeff Tritten, A Respectful Life
Makes: 4 Servings
Prep Time: 20 min
Cook Time: 2 min
Total Time: 22 min
INGREDIENTS
2 c spinach, fresh
1 fennel bulb, cored and sliced
2 oranges, medium, slice of peel and slice orange somewhat thin
12 Kalamata olives or black olives, drained and sliced
1 red onion sliced (use as much or as little as you like)
1/8 c basil, fresh, chopped
1 ½ T passion fruit vinegar (okay to leave this out)
1/8 t salt
1/8 t pepper
DIRECTIONS
Slice the fennel bulb, oranges, olives, and red onion according to directives above. Save 1/3 of one of the oranges to make your dressing.
In a small pan, add vinegar, fresh squeezed orange juice from 1/3 of an orange, chopped basil, salt & pepper and simmer for 2 min.
Layer the salad, starting with spinach, then fennel, then oranges, then red onion, then olives, and drizzled the orange vinaigrette (oil free) over the salad.
Jeff Tritten is a respectful plant-based advocate. He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant-based nutritional information articles, being a small group leader for PBNSG.org, bringing plant-based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line. Also, find him on: Facebook, Instagram, Twitter, Pinterest, LinkedIn, YouTube.