Fennel and Pixie Tangerine Salad
Recipe by: Chef Tom Fraker
Recipe by: Chef Tom Fraker
Recipe - Price Rite of York
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
Anise Florence/Sweet Fennel/Fennel, 1 each
$2.99
Tampico Irresistible Orange Tangerine Lemon Citrus Punch, 1 gal
$1.99$0.02/fl oz
Fresh Cucumber, 1 each
$0.79
SARGENTO Balanced Breaks Sharp Cheddar Cheese, Cashews & Dried Cranberries, 1.5 oz, 3 count
$3.69$0.82/oz
Bowl & Basket White Wine Vinegar, 16.9 fl oz
$2.29$0.14/fl oz
Lemon 1 ct, 1 each
$0.59
Bowl & Basket Coarse Kosher Salt, 16 oz
$1.69$0.11/oz
Badia Ground Black Pepper, 6 oz
$3.29$0.55/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.