PP Sicilian Orange and Fennel Bulb Salad

Chef: Jeff Tritten, A Respectful Life

Makes: 4 Servings

Prep Time: 20 min

Cook Time: 2 min

Total Time: 22 min

INGREDIENTS

• 2 c spinach, fresh

• 1 fennel bulb, cored and sliced

• 2 oranges, medium, slice of peel and slice orange somewhat thin

• 12 Kalamata olives or black olives, drained and sliced

• 1 red onion sliced (use as much or as little as you like)

• 1/8 c basil, fresh, chopped

• 1 ½ T passion fruit vinegar (okay to leave this out)

• 1/8 t salt

• 1/8 t pepper

DIRECTIONS

1. Slice the fennel bulb, oranges, olives, and red onion according to directives above. Save 1/3 of one of the oranges to make your dressing.

2. In a small pan, add vinegar, fresh squeezed orange juice from 1/3 of an orange, chopped basil, salt & pepper and simmer for 2 min.

3. Layer the salad, starting with spinach, then fennel, then oranges, then red onion, then olives, and drizzled the orange vinaigrette (oil free) over the salad.

Jeff Tritten is a respectful plant-based advocate. He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant-based nutritional information articles, being a small group leader for PBNSG.org, bringing plant-based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line. Also, find him on: Facebook, Instagram, Twitter, Pinterest, LinkedIn, YouTube.