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Aperitif
Fennel uye Orange Saladi

Fennel uye Orange Saladi

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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Ingredients

chinja huwandu:

	2 Fennel
	2 Orange
	15 Nuts
	4 mashizha Mint
	3 spoon Extra Virgin Olive Oil
	1 yetea Apple Cider Vinegar
	kuravira munyu
	kuravira Black Pepper

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Features:

Cuisine:

ChiItalian

15
anoshanda 2
nyore

Ingredients

2 Fennel
2 Orange
15 Nuts
4 mashizha Mint
3 spoon Extra Virgin Olive Oil
1 yetea Apple Cider Vinegar
kuravira munyu
kuravira Black Pepper

mirayiro

Ngatisiyei mabikirwo akaomarara kana uine nguva shoma iripo, Ngatisiyei mabikirwo akaomarara kana uine nguva shoma iripo! 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.

matanho

1 nokuita	Clean the fennel, removing the part of the stem and the outermost leaf, slice them thinly and put them in a large bowl.
2 nokuita	Squeeze one of the two oranges and set aside the juice. Cut the other orange into small pieces.
3 nokuita	Chop the walnuts and cut the black olives.
4 nokuita	Finely chop the mint.
5 nokuita	Mix everything together.
6 nokuita	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 nokuita	Your fennel and orange salad is ready. Nakidzwa nekudya kwako!