Crispy Orange and fennel salad
Crispy orange and fennel salad with sliced red onion, broccoli, and red kidney beans in a tangy balsamic vinaigrette. Quick and nutritious!
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Spoon
- Serving bowl
Ingredients
- 1 stalk (100gm) Broccoli, stalk
- 1 bulb(s) Fennel
- 1 small Red onion
- 150 ml Red kidney beans, canned, drained
- 2 medium Orange
- 100 ml White balsamic vinegar
- .5 tsp Salt
- 1/4 cup Olive Oil, Extra Virgin
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