Guest guest Posted May 8, 2006 Report Share Posted May 8, 2006 Moroccan: Fennel and Orange Salad World Vegetarian Cookbook by Madhur Jaffrey. I make this often, guests always love it so I double the recipe. 2 fresh medium fennel bulbs, cut crosswise into paper-thin rounds, enough to fill a 2-cup measure 2 navel oranges, peeled and cut into skinless segments 6 tablespoons fresh orange juice 2 tablespoons fresh lemon juice 1 teaspoon salt 1 teaspoon sugar 1/8 teaspoon ground cinnamon Put all the ingredients in a bowl, toss well, and refrigerate, covered, for 30 to 60 minutes. Drain lightly before serving. Serves 4. Love cheap thrills? Enjoy PC-to-Phone calls to 30+ countries for just 2¢/min with Messenger with Voice. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2006 Report Share Posted May 8, 2006 oh this is a fave of ours!!! jack foxx <canadabuyer72 wrote: Moroccan: Fennel and Orange Salad Beth “The right adult at the right time can make an enormous difference. Many kids have a history of difficult, disappointing relationships and one good relationship--one person who is there for them--can make a huge difference.” -Jean E. Rhodes Professor, Psychology at the University of Massachusetts in Boston. Get amazing travel prices for air and hotel in one click on FareChase Quote Link to comment Share on other sites More sharing options...
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