Winter Salad with Fennel and a Blood Orange Vinaigrette | Nourishing Meals®

Ingredients

• ½ large head red cabbage thinly sliced (about 8 cups)
• 1 large fennel bulb sliced
• 2 large carrot sliced diagonally then into strips
• ½ small red onion thinly sliced
• 3 blood oranges peeled and segmented (or chopped)
• 1 cup chopped parsley
• 1 cup roasted and chopped raw almonds
• 1 medium blood orange juiced (about 6 tablespoons)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons raw apple cider vinegar (or champagne vinegar)
• 2 teaspoons finely chopped fresh thyme
• ½ teaspoon sea salt