From: Karina Shuliak
Sent: Friday, March 211 111.1
To:
Subject: Re: Fennel salad
Thank you Sarah!:)
On Mar 2, 2012 4:58 PM, ' ot; < <mailto » wrote=
One fennel head thinly sliced
2 naval oranges segmented (squeeze the excess juice from left over oranges =nto the salad)
Some thinly sliced red onion
A little bit of lemon juice
1 Tablespoon red wine vinegar
Salt and pepper.
Let all of the above sit for a bit in the fridge so the acids can "coo=" the onion a bit. Add a tablespoon of olive oil
before serving
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