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A u g u s t 6. 2014
45?
Fennel and Orange Salad
I
Ingredients:
n f / V
A
f t I
M
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• 1/4 baguette, very thinly sliced
• 1 teaspoon finely grated lemon zest
• 1 teaspoon finely grated orange zest
• 1 teaspoon finely grated peeled ginger
• 2 navel oranges
• 1 fennel bulb, trimmed, very thinly sliced, plus 1/4 cup fennel fronds
• 4 ounces mustard greens, center ribs and stems removed, leaves tom into bite-size
pieces (about 4 cups)
Preparation:
1. Preheat oven to 375°F. Place baguette slices on a rimmed baking sheet and toast, 8-
10 minutes. Let cool and break into pieces. Meanwhile make dressing (as shown below).
2. Using a sharp knife, cut all peel and white pith from oranges; discard. Working over
bowl with dressing, cut between membranes to release segments into bowl; discard
membranes. Add fennel, fennel fronds, lemon zest, orange zest, pealed grated ginger,
mustard greens, and croutons to bowl; toss to combine.
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ELECTRICIANS ENJOY SATISFYING CAREERS AND EARN UP TO $39 AN HOUR AT THE END OF A
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WORKSHOP FOR MEN
Tuesday, August 19, 2014 6pm - 8pm at:
CONSTRUCTING HOPE
P re -A pprenticeship P rogram
405 NE Church, Portland
Pre-registration required: 503-281-1234
NECÄ
O ftK iO N
IB E W
ELECTRICAL TRAINING CENTER
A
. O re g o n T ra d e s w o m e n , In c .
3934 NE MLK Jr. Blvd, Portland
Pre-registration required: 503-335-8200 x 33
W
by P aul A.
N eufeldt
Ginger, along with the
added flavors o f cyan and
basil, give your salads a
perfect zesty taste. Use with
the Fennel salad above or
with any simple tossed
salad. Also makes a great
marinade. Original recipe
makes 1 1/2 cups.
Ingredients:
• 1/2 cup apple cider vinegar (or
Kombucha vinegar)
• 1/2 cup olive oil
• 1/3 cup honey
• 1 tablespoon basil
• 2 tablespoons lemon juice
• 1 teaspoon lemon pepper
• 2 teaspoons powdered ginger
• 1/2 teaspoon cyan pepper
• 1 clove garlic
• 2 tablespoons chopped white
onion
Directions:
CYM ( M B IA
WORKSHOP FOR WOMEN
Tuesday, August 21,2014 6pm - 8pm at:
Lemon-Ginger
Vinaigrette
Dressing
1. Blend the vinegar, honey, basil,
lemon juice, lemon pepper, pow­
dered ginger, powdered cyan, gar­
lic, and onion together in a blender
until thoroughly mixed.
2. Drizzle the olive oil into the m ix­
ture while blending on low. Chill at
least 1 hour before serving.
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Observer
is a Proud
Member of:
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AFRICAN-AMERICAN
CHAMBER OF COMMERCE