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Salad of oranges, fennel and red onion

ingredients

servings

4

Fennel

2 unit

Red onions from Acquaviva delle Fonti

1 unit

Oranges

2 unit

Pitted black olives

2 spoons

Apple vinegar

1 spoon

Iodized salt

2 pinches

Extra virgin olive oil

2 spoons

Side Dishes from world

Salad of oranges, fennel and red onion

Salad of oranges, fennel and red onion

vegan high in fiber source of C vitamins high in potassium

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Salad of oranges, fennel and red onion

This recipe, which takes its inspiration from the classic Sicilian orange salad, is rich in taste and light. In addition it is colorful, which dispels the myth that winter vegetables are boring.

Salad of oranges, fennel and red onion step 1

step 1

First, finely slice the red onion, then transfer it to a bowl, season with apple vinegar and cover it with hot water. Leave it to rest for about 15 minutes.

Salad of oranges, fennel and red onion step 2

step 2

Meanwhile, finely slice the fennel and peel the orange alive, reducing the pulp into pieces.

Salad of oranges, fennel and red onion step 3

step 3

After 15 minutes, drain the onion and squeeze it, then collect the vegetables and the orange in a salad bowl. Add the olives and season with salt and olive oil.

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