Orange/Fennel Salad and a Little Chef’s Birthday Party

We’re posting from the beach in South Carolina this week while enjoying family and sunny, lazy, fun-filled days……..

The lovely ocean breezes have kept us cool despite temperatures soaring into the upper 90’s. Our two older granddaughters have birthdays in June and September and we thought that this would be the perfect time to have a celebration since the family was together.

The girls have always loved to help Grammy (me) cook, so we decided on a “Little Chef” theme for the party. For starters, the girls got their own little pink aprons to decorate and everyone wore fun chef hats that we made from card stock and tissue paper. The birthday girls then made little pizzas for themselves along with fresh fruit skewers. The adults enjoyed Strawberry Balsamic Pizza with Sweet Onion and Applewood Bacon and a delicious Orange/Fennel Salad that my daughter, Caitlyn made. The salad was bursting with flavor and lovely textures and the oranges and fennel just seemed to bring out the best in each other.

We ended our fun party with cupcakes (Perfect Homemade Yellow Cake) that the girls had helped make. They took orders from each member of the family regarding color and amount of frosting (Classic Butter Cream Icing) and fixed us up each with quite the custom-designed desserts! 🙂 They opened presents, we played a few games and before we knew it, it was bedtime. We heard the girls chatting together for quite awhile in their beds, reliving the Little Chef Party!

Orange/Fennel Salad


2 small or 1 large fennel bulb, cored and sliced very thin

two tablespoons diced fronds from fennel
1/2 cup thinly sliced red onion
2 oranges, peeled and segmented
Juice of half a lemon
1 tbs torn basil leaves
1 tsp sea salt
½ tsp ground fresh black pepper
1. Combine all ingredients and enjoy – it’s that simple!!

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