Fennel and Pixie Tangerine Salad
Recipe by: Chef Tom Fraker
Recipe by: Chef Tom Fraker
Recipe - Price Rite Marketplace Corporate
Fennel and Pixie Tangerine Salad
Prep Time15 Minutes
Servings6
0Ingredients
4 fresh Melissa’s Fennel Bulbs, trimmed; sliced ¼ inch thick
4 Melissa’s Pixie Tangerines, peeled; segmented
4 Melissa’s Mini Cucumbers, ends trimmed; sliced in half horizontally, then sliced ¼ inch thick
2 (3oz.) packages Melissa’s Dried Cranberries
1/2 cup White Wine Vinegar
4 Lemons
Kosher Salt, to taste
Freshly Ground Pepper, to taste
Directions
- In a bowl, toss together the fennel, tangerines, cucumbers and cranberries.
- In another bowl, whisk together the vinegar, juice from the lemons and the salt and pepper.
- Pour the mixture into the other bowl, toss and let rest for 10 minutes.
- Toss again and serve.
Makes about 4-6 servings.
15 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Fresh Anise Florence/Sweet Fennel/Fennel, each
$2.99
Tampico Irresistible Orange Tangerine Lemon Citrus Punch, 1 gal
$1.99$0.02/fl oz
Fresh Kirby Cucumber
$0.50 avg/ea$1.99/lb
Valued Naturals Cranberries, 9 oz
$3.49$0.39/oz
Bowl & Basket White Wine Vinegar, 16.9 fl oz
$2.29$0.14/fl oz
Fresh Lemon, each
$0.59
Badia Kosher Salt, 8 oz
$2.99$0.37/oz
Badia Ground Black Pepper, 6 oz
$4.49$0.75/oz
Directions
- In a bowl, toss together the fennel, tangerines, cucumbers and cranberries.
- In another bowl, whisk together the vinegar, juice from the lemons and the salt and pepper.
- Pour the mixture into the other bowl, toss and let rest for 10 minutes.
- Toss again and serve.
Makes about 4-6 servings.