We had a food function at work to say goodbye to a colleague. Someone brought a salad made of oranges, fennel, and green onions. Someone said it was a Sicilian Orange Salad. Whatever it was, it was tasty. And simple to make. In my version to try it out I used a can of mandarin oranges instead of fresh oranges. I made a citrus salad a few years ago and it did not keep well. Let’s see about this one.
Salads, like soup, do not require exact quantities. It is often about what is on hand and what the preferred taste is.
- 1 15-ounce can mandarin orange, drained, and rinsed if in a syrup
- 1/2 large fennel bulb, chopped
- green onions, chopped into one inch pieces
- splash of orange juice
- hefty sprinkling of dried oregano
- olive oil
The tops of my green onions were somewhat wilt-y so I have a bit more of the white part than I had planned. Because I used canned oranges instead of fresh, I splashed in a bit of OJ and I think I poured on a bit too much olive oil.
I added a bit of the fennel fronds for interest. I liked it. Haven’t served it to Hubby yet. I’ve been able to take it in my lunch for several days.