Mandy's Meals & More

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Need a super simple salad for brunch? Try this one I adapted from Red Shallot Kitchen. It's healthy, delicious, seasonal and a serious crowd pleasure . No naval oranges in your grocery store? This would be lovely with blood oranges, tangerines or even grapefruit! Ingredients: 2 fennel bulbs, cut vertically in half, then slice thinly (I used only one bulb and sliced it thinly on the mandolin) 2 navel oranges (or use any kind of sweet citrus you want), peeled and sliced (I used one) 1 tablespoon fresh mint, minced 1 teaspoon fresh ginger, minced 3 tablespoons honey 3 tablespoons lime juice 2 tablespoons chopped pistachio (I used slivered almonds) Directions: Whisk mint, ginger, honey, and lime in a bowl until well combined. Arrange fennel and orange slices in a salad bowl. Drizzle the dressing over the salad. Toss to coat. Sprinkle with nuts before serving. Enjoy! -M