Place sliced fennel, orange, arugula and mint in a large bowl. Snip reserved fennel fronds and add to salad.
Whisk orange juice, mustard and garlic to combine. Drizzle over salad; toss gently to combine.
Spray a large skillet with no stick cooking spray and heat on high. Season pork with a little pepper. Cook for 2 mins each side. Reduce heat to medium and cook for 4 mins. Cover loosely with foil and let stand in a warm place for 3 mins. Slice thinly.
Meanwhile, combine fennel, orange segments, green onions and parsley in a bowl. Drizzle with combined olive oil and reserved orange juice. Toss to coat. Serve salad topped with sliced pork.
Toss all ingredients in a large bowl; cover and refrigerate for at least 2 hours or overnight.
Serve cold or at room temperature.
How to segment an orange (copy and paste in your browser window - http://www.weightwatchers.ca/util/art/index_art.aspx?tabnum=1&art_id=37881.
Whisk together orange juice, rum, honey and mustard
Dissolve Jell-O in hot water and add reserved orange liquid; stir in sherbet and chill until thickened.
Add orange pieces and chill until congealed; cut into squares.
To serve, place Orange Salad squares on lettuce leaves in individual salad plates; top each with a spoonful of Cool Whip and garnish with a mint leaf.
eathery green fronds form the fennel and reserve for the garnish
Preheat broiler.
Broil fennel until tender then let cool. Combine veal with orange zest, fennel seeds and 1 tbsp olive oil. Season. Broil until cooked to your liking. Remove from heat, cover and let rest for 5 mins.
Meanwhile, combine fennel, orange segments, orange juice, remaining olive oil, onion and baby arugula in a large bowl. Season to taste. Serve veal with fennel salad.
ater, zest lime, lemon and orange. Combine zests; set aside. Juice
Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
To make the salad dressing, heat olive oil, bay
Preheat oven to 400 degrees F.
Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.
Cool slightly; remove skin from beets and cut into wedges.
Trim off fennel leaves and stalk; cut into very thin slices.
Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
Sprinkle cheese over salad.
In large bowl, whisk together orange juice, champagne vinegar, sugar, 1
Melt butter in a large skillet on medium-high heat. Cook chicken until well browned and tender.
For the dressing, whisk all ingredients in a medium bowl. Season.
Place chicken in large bowl with fennel, olives, onion, orange, arugula and dressing. Toss gently to combine.
Trim the fronds from the fennel and reserve. Remove the stalks
Place radicchio leaves and fennel slices in a serving bowl.
Peel oranges, removing all white pith. Remove segments by cutting between the membrane sections. Add orange segments, parsley, reserved fennel fronds and lemon juice to radicchio. Season to taste and drizzle with olive oil. Toss well and serve.
In a small saucepan, combine cardamom, sugar, fennel, cloves, cinnamon and 1/3 cup water. Bring to a boil. Boil for 2 mins then remove from heat and let cool.
Arrange mandarin orange, grapefruit and orange slices on a serving plate. Spoon syrup over fruit and top with yogurt. Sprinkle with orange zest.
eat.
Finely zest the orange and set the zest aside
Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.
Put the fennel seeds, coriander seeds, and peppercorns
ough outer leaves of the fennel, cut off the tops and