Good morning! Part of what is going to keep me on track for 365 days is preparing delicious recipes in the morning when I have the time and space to do so. This morning I modified a recipe and made Fennel Orange Salad! Yummy.
Here’s the recipe for you to try:
Cut one bulb fennel into crescent moon slices and add any additional greens you would like. I added spinach, a bit of carrot and a few cherry tomatoes. In the blender, blend one whole orange, 2 T olive oil, 2 T apple cider vinegar. Pour the dressing over the salad, top with a handful of cashes, pinch of salt and pepper. You can either enjoy this salad immediately or let it sit for a few hours. Sitting for a few hours will enhance the enzyme action of the citrus, cashews and greens. It’s soooo refreshing either way! Enjoy!
