Orange, Olive and Fennel Salad with Cranberry Vinaigrette

Name: Orange, Olive and Fennel Salad with Cranberry Vinaigrette
Ingredients: For the Vinaigrette - 1 cup fresh or frozen, thawed cranberries; 1/2 cup fresh orange juice; 1 tablespoon finely chopped shallot or green onion, white part only; 2 tablespoons rice vinegar; 1 tablespoon honey; 1 tablespoon fresh lime or lemon juice; 1/3 to 1/2 cup canola or neutral olive oil; Kosher or sea salt; Freshly ground pepper; For the Salad - 3 large navel oranges, peeled and sliced 1/4 inch thick; 1 large head fennel, sliced paper thin vertically; 1 small sweet red onion, peeled and thinly sliced in rings (soak in ice water if the flavor is too strong); 2/3 cup mixed country-style olives, such as Nicoise, cracked green or Sicilian

www.uscranberries.com

Discover a refreshing Orange, Olive and Fennel Salad with Cranberry Vinaigrette. Enjoy vibrant flavors and health benefits from fresh cranberries!

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Cooking tools:

Blender
Food processor
Fine-mesh strainer
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Measuring spoon
Plate
Refrigerator
Airtight container

Ingredients

For the Vinaigrette - 1 cup fresh or frozen, thawed cranberries
1/2 cup fresh orange juice
1 tablespoon finely chopped shallot or green onion, white part only
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon fresh lime or lemon juice
1/3 to 1/2 cup canola or neutral olive oil
Kosher or sea salt
Freshly ground pepper
For the Salad - 3 large navel oranges, peeled and sliced 1/4 inch thick
1 large head fennel, sliced paper thin vertically
1 small sweet red onion, peeled and thinly sliced in rings (soak in ice water if the flavor is too strong)
2/3 cup mixed country-style olives, such as Nicoise, cracked green or Sicilian