Made fresh in the Riverina
Fennel Orange and Olive Marinaded Salad
Riverina Grove

Fennel Orange and Olive Marinated Salad

Serves 4


1 fennel bulb, remove the green top
2 navel oranges, peeled, cut in half and sliced 1cm pieces
1 ruby grapefruit, peeled and segmented
10 Aurelio organic black olive with lemon and fennel seeds


1C Organic Sunflower
1/2C Organic Apple Cider Vinegar (organic brown rice vinegar)
1tsp Wholegrain Mustard
1-2 Tbsp marmalade jam (or Yuzu jam from a Korean grocery store)
1 Tbsp liquid with fennel seeds from the black olive jar

**left orange juice and grapefruit juice if there is when cutting them salt and pepper to taste


  1. Make dressing. In a jar, add all dressing ingredients and shake well. set aside.

  2. Using a thinly slice fennel bulb, marinade with dressing in the mixing bowl.

  3. Add black olives, oranges and lightly toss.

  4. Serve in a plate or bowl and enjoy!


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