Fennel salad with walnuts

Name: Fennel salad with walnuts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Oranges; 3 red onions; 2-3 TABLESPOONS Walnut kernels; 3 Fennel tubers (about 750 g); 2-3 TABLESPOONS Honey; 4 TABLESPOONS Fruit vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Oil; 2 Multigrain rolls

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

Packed with vitamins, healthy fatty acids and plant power - the perfect winter salad!

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Oranges
3 red onions
2-3 TABLESPOONS Walnut kernels
3 Fennel tubers (about 750 g)
2-3 TABLESPOONS Honey
4 TABLESPOONS Fruit vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Oil
2 Multigrain rolls

Directions

1
Peel oranges so that the white skin is completely removed. Cut out fillets between the parting skins. Squeeze juice from the parting skins and collect it. Peel onions and cut into fine rings. Coarsely chop the nuts. Clean the fennel, keeping the fennel green. Wash the fennel and cut out the stalk in a wedge shape. Finely slice the fennel. Chop the fennel green.
2
Mix orange juice, honey, vinegar, salt and pepper. Fold in 4 tablespoons of oil. Stir in fennel green. Mix salad ingredients and dressing. Cut rolls into thin slices. Heat 2 tablespoons of oil. Fry the bread roll slices in it until golden brown. Serve with salad.
3
Has the cold already hit you? According to Finnish studies, vitamin C ensures that we get back on our feet more quickly. Even a medium-sized orange covers our daily requirements.
4
Whether coughing or sore throat, the essential oils in fennel loosen occupied airways and calm them. The vegetables also contain immune-strengthening vitamin C.