Apple Fennel Salad With Orange Poppy Seed Dressing

Hannah Kaminsky

Apple Fennel Salad With Orange Poppy Seed Dressing

This fresh salad from acclaimed raw food chef Cherie Soria will quickly become a favorite on your salad rotation.

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Serves: 2
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As seen in Cherie Soria’s Angel Foods: Healthy Recipes for Heavenly Bodies, we love the freshness the orange vinaigrette (complete with orange zest) provides. 

What you need:

For the orange dressing:
1 orange, juiced
1 teaspoon orange zest
1 tablespoon flax oil
1 teaspoon poppy seeds
¼ teaspoon Spike seasoning

For the salad:
2 apples, diced
1 medium fennel bulb, sliced in thin strips
¼ small red onion, sliced in thin strips
1 bunch arugula, broken
12 Nasturtium blossoms

What you do:

  1. For the dressing, whisk together orange juice, zest, flax oil, poppy seeds, and Spike seasoning. 
  2. Into a bowl, add apples, fennel, onion. Pour over dressing and toss gently. Serve mixture on a bed of arugula, and garnish with Nasturtiums.
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