Fennel And Orange Salad With Lemon Ginger Vinaigrette Recipes
ORANGE AND FENNEL SALAD
Salty kalamata olives balance the sweet orange in this salad. The tangy orange vinaigrette brings it all together.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
Nutrition Facts : Calories 51.7 calories, Carbohydrate 7 g, Cholesterol 0 mg, Fat 2.1 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 190.2 mg, Sugar 0.1 g
ORANGE FENNEL SALAD
Steps:
- Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
- Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
- For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.
FENNEL AND ORANGE SALAD WITH LEMON-GINGER VINAIGRETTE
Provided by Frederik de Pue
Categories Salad Ginger Thanksgiving Vegetarian Quick & Easy High Fiber Lunch Orange Fennel Winter Mustard Greens Lemon Juice Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 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, whisk vinegar, lemon and orange zests, ginger, and pepper in a large bowl; season with salt and whisk in oil.
- 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, mustard greens, and croutons to bowl; toss to combine.
CITRUS SALAD WITH FENNEL VINAIGRETTE
Categories Salad Citrus Leafy Green Side Vegetarian Quick & Easy Lunch Buffet Grapefruit Orange Fennel Winter Healthy Tangerine Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For sesame clusters:
- Preheat oven to 350°F. Whisk egg white in a small bowl until slightly foamy; whisk in sugar, salt, cinnamon, cloves, and nutmeg. Add sesame seeds and toss to coat.
- Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 10-12 minutes. Let cool.
- DO AHEAD: Sesame clusters can be made 1 week ahead. Store airtight at room temperature.
- For dressing and salad:
- Heat oil in a medium skillet over medium heat. Add chopped fennel, shallot, ginger, and fennel seeds and cook, stirring often, until tender (do not let brown), 8-10 minutes. Mix in vinegar and honey. Let cool; season with salt and pepper.
- Finely grate 1 teaspoon zest from 1 orange; set aside. Using a sharp knife, cut all peel and white pith from all oranges; discard. Cut between membranes to release segments into a medium bowl; discard membranes.
- Toss greens, parsley, fennel fronds, oranges, and dressing in a large bowl. Serve topped with sesame clusters and reserved orange zest.
- DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
FENNEL AND GINGER SALAD
Make and share this Fennel and Ginger Salad recipe from Food.com.
Provided by Lorrie in Montreal
Categories Salad Dressings
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Blend all dressing ingredients which begin with the green onions except for the oil in a food processor.
- With the machine running, gradually add oil and process until well blended. Cover and refrigerate.
- Allow to stand 30 minutes at room temperature before serving.
- Toss with the fennel and greens.
Nutrition Facts : Calories 241.8, Fat 20.6, SaturatedFat 2.8, Sodium 565.6, Carbohydrate 14.4, Fiber 4, Sugar 4.7, Protein 2.6
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