"Salty kalamata olives balance the sweet orange in this salad. The tangy orange vinaigrette brings it all together." — Dole
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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.
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