I first tasted this salad at a Limudei Hashem evening in Lisa G.’s house. I was so impressed with the interesting blend of flavors and textures. This salad is sure to grace your table in the very near future. Thanks, Devora R.
Fennel Fruit Salad
- Cooking and Prep: 25 m
- Serves: 8
Place all salad ingredients in a large bowl.
Whisk together lemon juice, orange juice, and olive oil in a small bowl.
Add salt and pepper.
Pour over salad at least two hours before serving and stir together gently until evenly coated.
Garnish with orange zest, if desired.
Variation: Pomegranate arils can be used instead of dried cranberries.