Recipe by Dole
"Salty kalamata olives balance the sweet orange in this salad. The tangy orange vinaigrette brings it all together."
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1 (6 ounce) package
DOLE® Tender Garden Blend
oranges, peeled and cut in half slices
fennel bulb, trimmed, cored and thinly sliced lengthwise
pitted Kalamata olives, cut in half
Orange Vinaigrette (recipe below)
This is a wonderful salad with a pleasing combination of orange and fennel. I used a ready to use herb salad mix, and it was warmly received at a dinner for eight.
Absolutely delicious! I used fresh fennel from my CSA as well as a dark, leafy lettuce. I love the combo of the fennel and orange. For the dressing, I didn't have Dijon mustard so I used a little regular yellow mustard and used apple cider vinegar instead of rice vinegar.
The orange vinaigrette for this recipe was "out-of-this-world" delicious. I had no lemons, so I used lime juice and about a tablespoon of cranberry juice for color, along with the orange juice and vinegar specified. This is such a refreshing and unusual salad. Perfect for summertime barbecues or for winter holidays - when oranges are at their peak of perfection. Yum.
Added feta cheese squares. And used Trader Joe's Orange Champagne Vinegar as the salad dressing starter. Tasted lovely. Will definitely make this again.
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