Cooking Instructions

Follow these steps for perfect results

Ingredients

0/6 checked
4
servings
2 cup

freshly squeezed orange juice

1 tbsp

almond oil

2 unit

fennel bulbs

thinly sliced, green tips reserved

2 unit

oranges

segmented

6 oz

baby spinach leaves

0.5 cup

sliced almonds

Step 1
~3 min

Bring the orange juice to a boil in a small saucepan.

Step 2
~3 min

Boil the juice, uncovered, until it has reduced to 2 tablespoons.

Step 3
~3 min

Cool the reduced orange juice for 10 minutes.

Step 4
~3 min

Stir in the almond oil to create a dressing.

Step 5
~3 min

In a large bowl, combine the thinly sliced fennel bulbs, orange segments, baby spinach leaves, and sliced almonds.

Step 6
~3 min

Gently toss the ingredients together to ensure even distribution.

Step 7
~3 min

Serve the salad drizzled with the orange-almond dressing.

Step 8
~3 min

Sprinkle with the reserved fennel tips for added flavor and visual appeal.

Pro Tips & Suggestions

Expert advice for the best results

Toast the almonds for enhanced flavor.

Use a mandoline for uniformly thin fennel slices.

Add a pinch of salt to balance the sweetness.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

5 mins

Batch Cooking
Not Ideal
Make Ahead

The dressing can be made ahead of time.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Low
Smell Intensity
Moderate
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve as a side dish to grilled meats or fish.

Pair with a light vinaigrette dressing.

Perfect Pairings

Food Pairings

Grilled chicken
Seared salmon

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Mediterranean

Cultural Significance

Common in Mediterranean cuisine as a refreshing salad.

Style

Occasions & Celebrations

Festive Uses

Spring holidays
Summer gatherings

Occasion Tags

Lunch
Dinner
Side dish
Spring
Summer

Popularity Score

75/100

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