Tuscan Tomato and Bread Salad
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Fennel and Citrus Salad with Mint
Details
- Servings: 4
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: salad
Cuisine
- french
Ingredients
- 2 Count red grapefruits
- 2 Count navel oranges
- 2 Tablespoon extra-virgin olive oil
- 1 Tablespoon honey
- 1 Tablespoon fresh lemon juice
- 0 salt
- 2 Count fennel bulbs—halved, cored and thinly sliced on a mandolin, 2 tablespoons of chopped fronds reserved
- 2 Tablespoon small mint leaves
- 0.5 Teaspoon ground coriander
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