This has wonderful flavor -- the dressing with the cumin is what really sets this apart from all the other 'fennel & organge' salads. Used 1 small fennel bulb & 2 oranges, including juice and used 3 TB red vinegar wine & 3 TB olive oil -- did not increase other ingredients -- used feta cheese and served on bed of arugula. This is definitely a keeper.
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dory92064 Posted: 02/12/09
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ViennaVAfoodie Posted: 12/14/10
You have to really like fennel for this recipe. I thought it was just too much fennel for me. It was interesting to try but I won't make it again.
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No Longer Registered Posted: 10/05/09
Excellent recipe, enjoyed by all and definitely a keeper. To save time, I did use canned mandarin oranges
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Kristen877 Posted: 10/10/10
This salad is DELICIOUS! I was a bit skeptical at first but needed to use the fennel I had in the refrigerator. Similar to another reviewer, I added a handful of fresh spinach and swapped Reduced-Fat Feta for the Goat Cheese. I skipped the poppy-seeds and served with a baked sweet potato. YUM! YUM! YUM!
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