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Fruity fennel salad with cranberries

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Ingredients for 4 servings:

  • 2 m.-large fennel
  • 2 apples, red
  • 1 celery
  • 4 oranges
  • 1 pack cranberries, dried
  • 1 mango(s)
  • some oil (grape seed oil), alternatively neutral or olive oil)
  • 1 pinch(s) sugar, brown
  • possibly nuts, chopped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Spring salad or vitamin injection in winter

Finely slice the fennel bulbs and celery (using a cucumber slicer). Thinly slice the apples, then cut them into sticks. Peel the mango and cut them into strips. Fillet two oranges, add them to the mixture along with the juice of two oranges, and mix everything with as many cranberries as you like. Add a little grapeseed oil or neutral-tasting oil and a pinch of sugar. Mild olive oil also works. If you like it crunchy, sprinkle with chopped nuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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