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Preptime: 15 min.Cooktime: 15 min.
Carbs: 34g
Fat: 6g
Fiber: 5g
Protein: 2g
Satfat: 1g
Sodium: 309mg
For the Salad:
3 large navel oranges, peeled and sliced 1/4" thick
1 large head fennel, sliced thinly, stalks and fronds removed
1 small sweet red onion, peeled and thinly sliced in rings
2/3 cup mixed olives, such as Nicoise, cracked green or Sicilian
For the Vinaigrette:
2 1/4 cups cranberry juice
3 tablespoons coarsely chopped sun-dried cranberries
1 tablespoon finely chopped shallots
2 tablespoons olive oil
2 tablespoons fresh orange juice
1 tablespoon red wine vinegar (or to taste)
2 teaspoons chopped, fresh dill
honey to taste
salt to taste
freshly ground black pepper
Directions:
For the salad:
1. Arrange the oranges, fennel and onions attractively on a plate (fennel should be upright, if possible). Scatter olives around and drizzle vinaigrette over.
For the vinaigrette:
1. Place 2 cups of cranberry juice in a sauce pan and bring to a boil. Continue to boil over high heat until liquid is reduced by half.
2. Separately, add the remaining 1/4 cup cranberry juice and the sun-dried cranberries and allow them to plump.
3. While the juice is reducing, saute shallots in olive oil until soft, but not brown.
4. In a blender or food processor, puree the reduction and shallots until smooth.
5. Place the mixture in a bowl and whisk in remaining ingredients including the oil and softened cranberries. The vinaigrette can be stored, covered in the refrigerator for up to 1 week.
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