Orange and Fennel Pasta Salad 

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A lovely salad using the fresh taste of fennel and juicy navel oranges.

Ingredients:

2 cup penne pasta, cooked

1 large fennel bulb, trimmed and sliced

2 navel oranges, peeled and sliced

1 bunch English spinach, roughly chopped

2 Tbsp olive oil

2 Tbsp red wine vinegar

1 tsp poppy seeds

1 freshly ground black pepper, to taste

Directions:

Place cooked pasta, fennel, oranges and spinach in a large bowl. Drizzle with olive oil and vinegar. Toss well to combine. Sprinkle with poppy seeds. Add freshly ground black pepper to taste.

Variations:

This salad is delicious served with grilled lamb or pork chops and fresh crusty bread. Serving suggestion not included in nutritional information.

Author:

Fresh Finesse

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