Ingredients
2 Pink lady apples (or other firm, crunchy apple), julienned
1 Fennel bulb, thinly sliced
2 Celery stalks, thinly sliced
¼ cup Almonds, sliced
4 tbsp Dried cranberries
2 tsp Sumac
For the dressing
¼ cup Greek yogurt
4 tbsp Champagne vinegar
2 tbsp fresh Lemon juice
2 tbsp extra virgin olive oil
2 tbsp honey
4 tbsp Tarragon, chopped
4 tbsp fresh Mint, chopped
2 tsp Cinnamon
Salt, pepper
Directions
1
In a large bowl, whisk together all dressing ingredients. Add in apples, fennel, celery, almonds, and dried cranberries. Toss to combine. Before serving, sprinkle with sumac. Salad can be mixed together several hours in advance.
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- Make sure oranges are free of soft spots and too many blemishes
- Storage: On the counter for 3-4 days, or in the fridge for up to two weeks. Cold oranges make a great refreshing snack.
- Mandarins and tangerines are best for snacking, but can also be put into salads. Valencia are best for juicing, while navels and blood oranges are best for eating fresh.
- Winter is orange season!
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Ingredients
2 Pink lady apples (or other firm, crunchy apple), julienned
1 Fennel bulb, thinly sliced
2 Celery stalks, thinly sliced
¼ cup Almonds, sliced
4 tbsp Dried cranberries
2 tsp Sumac
For the dressing
¼ cup Greek yogurt
4 tbsp Champagne vinegar
2 tbsp fresh Lemon juice
2 tbsp extra virgin olive oil
2 tbsp honey
4 tbsp Tarragon, chopped
4 tbsp fresh Mint, chopped
2 tsp Cinnamon
Salt, pepper
Directions
1
In a large bowl, whisk together all dressing ingredients. Add in apples, fennel, celery, almonds, and dried cranberries. Toss to combine. Before serving, sprinkle with sumac. Salad can be mixed together several hours in advance.