Spring Salad with Roasted Fennel & Coconut Vinaigrette
If you find yourself going for the same old’ salad with the same old’ dressing… Let’s make a salad more interesting today! Besides, the more variety of fresh fruits and veggies we can eat...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wildlyorganic.com.
Ingredients
- 2 bulbs fennel
- 5 ounces baby spring mix
- 2 oranges
- 1/4 cup Wildly Organic Soaked & Dried Pecans
- 2 tablespoons Wildly Organic Olive Oil for roasting fennel
- 1/4 cup Wildly Organic Olive Oil
- 2 teaspoons coconut vinegar
- 2 teaspoons Wildly Organic Coconut Syrup
- 1 tablespoon red wine vinegar
- 1/2 tablespoon shallot finely minced
- 1 pinch Wildly Organic Himalayan Pink Salt
- Black pepper to taste
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