Serve this salad with baked wild salmon and roasted winter squash, or a lamb and root vegetable stew. If you can’t find blood oranges (my 3-year old calls them bloody oranges…ha!), you can replace them with navel oranges. You will need about 4 blood oranges total for the salad and dressing. If red onions are too strong for you then use 4 to 5 thinly sliced green onions.
Ingredients
Salad
½ large heads
red cabbage
thinly sliced
(about 8 cups)
1 large
fennel bulbs
sliced
2 large
carrots
sliced diagonally then into strips
½ small
red onions
thinly sliced
3
blood oranges
peeled and segmented
(or chopped)
1 cups
chopped
parsley
1 cups
raw almonds
roasted and chopped
Dressing
1 medium
blood oranges
juiced
(about 6 tablespoons)
3 tablespoons
extra virgin olive oil
2 tablespoons
raw apple cider vinegar
(or champagne vinegar)
2 teaspoons
finely chopped
fresh thyme
½ teaspoons
sea salt