Ingredients4 fresh Melissa’s
Fennel Bulbs, trimmed; sliced ¼ inch thick
4 Melissa’s
Pixie Tangerines, peeled; segmented
4 Melissa’s
Mini Cucumbers, ends trimmed; sliced in half horizontally, then sliced ¼ inch thick
2 (3oz.) packages Melissa’s
Dried Cranberries1/2 cup White Wine Vinegar
4
lemonsKosher Salt and Freshly Ground Pepper, to taste
DirectionsIn a bowl, toss together the fennel, tangerines, cucumbers and cranberries.
In another bowl, whisk together the vinegar, juice from the lemons and the salt and pepper.
Pour the mixture into the other bowl, toss and let rest for 10 minutes.
Toss again and serve.
Makes about 4-6 servings.