Recipe - Fennel And Orange Salad

JUDI M. PHELPS
4 Oranges; peeled and thinly
cut or sliced up
2 small Bulbs fennel
One fourth cup Extravirgin olive oil
2 tablespoon Grand Marnier
2 tablespoon Fresh orange juice
1 Clove garlic; finely minced
Salt
Freshly ground pepper

Peel and thinly slice the oranges and fennel. Reserve fennel leaves for
garnish. Arrange orange and fennel slices on 4 salad plates.

FOR DRESSING: Whisk together olive oil, Grand Marnier, orange juice and
garlic. Season with salt and pepper, and divide evenly among the salads.
Garnish individual salads with a few reserved fennel leaves and serve
immediately. Makes 4 servings.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini