Name: Fennel and Orange Salad
Yield: 2
Cuisine: Italian
Ingredients: Fennel: 2; Orange: 2; Nuts: 15; Mint: 4 leaves; Extra Virgin Olive Oil: 3 tablespoon; Apple Cider Vinegar: 1 teaspoon; Salt: to taste; Black Pepper: to taste

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Cov khoom xyaw

Kho ntawd qhov:

	2 Fennel
	2 Orange
	15 Nuts
	4 nplooj ntoo mint
	3 zauv teb Xyuas kom nkauj xwb tus txiv roj roj
	1 kawg Kua Cider Vinegar
	saj Ntsev
	saj Txob

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Nta:

Cuisine:

Italian

15
Pab raws li cov 2
Yooj yim

Cov khoom xyaw

2 Fennel
2 Orange
15 Nuts
4 nplooj ntoo mint
3 zauv teb Xyuas kom nkauj xwb tus txiv roj roj
1 kawg Kua Cider Vinegar
saj Ntsev
saj Txob

Qhia

Let’s drop complicated recipes when you have little time available, but never give up tasty preparations! For salad lovers even in winter you can find combinations of tasty ingredients such as those based on cabbage or fragrant, for example combining orange with fennel. There are many versions of salad that feature these two ingredients. Today we offer you one that has won us over with its freshness and light notes: fennel and orange salad.

Ruam

1 Ua li cas	Clean the fennel, removing the part of the stem and the outermost leaf, slice them thinly and put them in a large bowl.
2 Ua li cas	Squeeze one of the two oranges and set aside the juice. Cut the other orange into small pieces.
3 Ua li cas	Chop the walnuts and cut the black olives.
4 Ua li cas	Finely chop the mint.
5 Ua li cas	Mix everything together.
6 Ua li cas	Season with a little salt, oil, apple or balsamic vinegar, pepper and a little orange juice that you initially kept aside (drink the rest!).
7 Ua li cas	Your fennel and orange salad is ready. Tsis qab los lam noj!