Orange-Fennel Salad
- 1 (6 1/2-ounce) jar quartered marinated artichoke hearts
- 2 1/2 teaspoons lemon juice
- 1/4 teaspoon pepper
- 3 cups shredded fennel bulb (about 1 large)
- 12 Bibb lettuce leaves
- 1 small sweet onion, cut into 6 wedges
- 12 kalamata olives, pitted
- 2 medium peeled oranges, each cut into 6 slices
- Drain the artichoke hearts, reserving 1 tablespoon marinade. Set aside 12 artichoke-heart quarters, reserving the remaining quarters for another use. Combine the reserved marinade, lemon juice, and pepper; stir well with a wire whisk. Set dressing aside.
- Spoon 1/2 cup fennel on each of 6 lettuce-lined salad plates. Fan the onion wedges, and place 1 wedge on each plate. Arrange 2 artichoke-heart quarters, 2 olives, and 2 orange slices around fennel. Drizzle dressing evenly over salads.
lemon juice, pepper, shredded fennel bulb, bibb lettuce leaves, sweet onion, olives, oranges
Taken from www.myrecipes.com/recipe/orange-fennel-salad (may not work)