Fennel Arugula And Green Apple Salad With Marcona Almonds Parmesan And Golden Raisins Recipes

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FENNEL-APPLE SALAD WITH WALNUTS



Fennel-Apple Salad With Walnuts image

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Provided by Melissa Clark

Categories     salads and dressings, side dish

Time 10m

Yield 10 servings

Number Of Ingredients 10

3 tablespoons lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
1/3 cup fennel fronds or roughly chopped parsley leaves
1/2 cup toasted walnuts
2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

Steps:

  • In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
  • In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams

ARUGULA-FENNEL SALAD



Arugula-Fennel Salad image

A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.

Provided by chrissiek

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

⅓ cup extra-virgin olive oil
½ teaspoon salt
1 teaspoon lemon zest
¼ cup fresh lemon juice
6 cups arugula
2 small fennel bulbs, cored and thinly sliced
½ cup toasted pine nuts
30 grape tomatoes, halved
½ cup freshly grated Parmesan cheese

Steps:

  • Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g

RAISIN BRAN MUFFINS RECIPE - (3.9/5)



Raisin Bran Muffins Recipe - (3.9/5) image

Provided by SiouxieQueue

Number Of Ingredients 8

15 ounce box of Kellogg's Raisin Bran (I would imagine you could use generic, but I haven't tried that)
1 cup shortening, melted
3 cups sugar
4 eggs (beaten)
1 quart buttermilk
5 cups flour
5 teaspoons baking soda
2 teaspoons salt

Steps:

  • Mix cereal, flour, soda, salt & sugar in a large bowl. Mix in remaining ingredients. Put in muffin pan. Bake at 350 degrees fahrenheit for 20 minutes. Batter keeps for 6 weeks in the fridge or can be frozen.

FENNEL, ARUGULA & GREEN APPLE SALAD WITH MARCONA ALMONDS, PARMESAN & GOLDEN RAISINS RECIPE - (4.3/5)



Fennel, Arugula & Green Apple Salad With Marcona Almonds, Parmesan & Golden Raisins Recipe - (4.3/5) image

Provided by ltrodrigu

Number Of Ingredients 15

1/4 cup Sherry vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large shallots, thinly sliced
1 clove garlic, minced
3/4 cup extra-virgin olive oil
1 large head frisée, torn into bite-size pieces
2 large bulbs fennel, stalks and outer layers removed and very thinly sliced
2 Granny Smith apples, thinly sliced
1 cup salted Marcona almonds, toasted
1 cup golden raisins
1 cup coarsely grated Parmesan cheese
1 cup celery, thinly sliced crosswise
1/2 pound baby arugula
3/4 teaspoon fennel pollen (optional)

Steps:

  • Place Sherry vinegar, salt, black pepper, shallots and garlic into a lidded jar, close and shake. Add extra-virgin olive oil and shake again. In a large bowl, combine frisée, fennel slices, Granny Smith apple slices, Marcona almonds, golden raisins, Parmesan cheese, celery slices, baby arugula and fennel pollen (optional). Add enough dressing to moisten and flavor and toss to lightly coat salad. Season with more salt and pepper if needed.

FENNEL APPLE SALAD



Fennel Apple Salad image

A simple, refreshing, savory-sweet salad. Thinly sliced fennel is tossed with apple, orange, herbs and an orange- Dijon vinaigrette. Would pair beautifully with grilled fish or roasted, herb chicken and a crisp white wine such as a Sancerre.

Provided by EAUBELLE

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 15

1 bulb fennel, thinly sliced
1 medium apple, cut into matchsticks
1 clementine (Mandarin orange) - peeled, segmented, and segments cut in half
¼ cup pitted kalamata olives, sliced
1 cup thinly sliced Swiss chard
¼ cup chopped fresh basil
¼ cup chopped fresh flat-leaf parsley
1 lemon, juiced
2 tablespoons orange juice
1 tablespoon Dijon mustard
½ teaspoon celery seed
½ teaspoon dried oregano
sea salt to taste
1 pinch freshly ground black pepper to taste
¼ cup extra virgin olive oil

Steps:

  • Toss fennel, apple, clementine segments, kalamata olives, and Swiss chard together in a large bowl.
  • Scatter basil and parsley atop fennel salad.
  • Whisk lemon juice, orange juice, Dijon mustard, celery seed, oregano, salt, and black pepper together in a bowl.
  • Slowly drizzle olive oil into lemon juice mixture while whisking vigorously to combine dressing.
  • Pour dressing over salad; toss to combine.

Nutrition Facts : Calories 215.6 calories, Carbohydrate 18.1 g, Fat 16.7 g, Fiber 4.9 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 365.3 mg, Sugar 6.7 g

FENNEL AND GREEN APPLE SALAD



Fennel and Green Apple Salad image

High quality Extra Virgin olive oil is the key to this recipes success. Crisp, sweet pears such as the bosc variety are a great replacement for the apples.

Provided by Xexe383

Categories     Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 fennel bulbs
2 granny smith apples, unpeeled, cored, halved and thinly sliced
1 1/2 ounces pecorino romano cheese, shaved thinly
1 tablespoon grated lemon zest
1/4 cup extra virgin olive oil, plus more for serving
2 tablespoons chopped flat leaf parsley
salt and pepper

Steps:

  • Chop off the fronds where they meet the body of one fennel bulb.
  • Halve the fennel then thinly slice using a mandoline or a very sharp chefs knife.
  • Repeat with the other bulb.
  • You should have 2 cups of sliced fennel. Set them aside.
  • chop one tablespoon of the fronds and set them aside also.
  • Put the fennel and the apple into a mixing bowl.
  • Add the pecorino romano, lemon zest, 1/4 cup of olive oil and parsley.
  • Toss gently, taste and season with salt and pepper.
  • Arrange the salad on a large, chilled serving platter.
  • Drizzle more olive oil generously over the top, and scatter with the fronds just before serving.

Nutrition Facts : Calories 245.5, Fat 16.8, SaturatedFat 3.7, Cholesterol 11.1, Sodium 190.9, Carbohydrate 21.8, Fiber 6, Sugar 9.6, Protein 5.2

APPLE PECAN ARUGULA SALAD



Apple Pecan Arugula Salad image

A healthy, hearty fall salad with peppery arugula, crisp apples, and toasted pecans. Dressed in a simple, vibrant lemon vinaigrette, it makes the perfect light-yet-satisfying plant-based meal or side.

Provided by Minimalist Baker

Categories     Entree     Salad     Side

Time 15m

Number Of Ingredients 9

1/2 cup raw pecans
7 ounces arugula ((organic when possible))
2 small apples ((1 tart, 1 sweet // peeled, quartered, cored and thinly sliced lengthwise))
1/4 red onion ((thinly sliced))
2 Tbsp dried cranberries ((optional))
1 large lemon, juiced ((1 lemon yields ~3 Tbsp or 45 ml))
1 Tbsp maple syrup
1 pinch each sea salt + black pepper
3 Tbsp olive oil

Steps:

  • Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
  • Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
  • While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
  • Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
  • Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering default number of servings).
  • Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.

Nutrition Facts : ServingSize 1 side serving, Calories 258 kcal, Carbohydrate 20.9 g, Protein 3 g, Fat 20 g, SaturatedFat 2.5 g, Sodium 17 mg, Fiber 4.7 g, Sugar 14.6 g

SHAVED FENNEL AND GREEN APPLE SALAD WITH ORANGE DRESSING AND RICOTTA SALATA



Shaved Fennel and Green Apple Salad with Orange Dressing and Ricotta Salata image

Provided by Dave Lieberman

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11

1/3 cup olive oil
1 large shallot, minced
2 navel oranges, juiced
1/2 navel orange, zested
1 small lemon, juiced
2 teaspoons Dijon mustard
Couple pinches salt
About 15 to 20 grinds black pepper
1 bulb fennel, shaved with a knife or mandoline (about 2 to 3 cups), fronds reserved and chopped
1 Granny Smith apple, peeled, cored and sliced into 1/8-inch thick slices, then cut into matchsticks
1/4-pound ricotta salata, shaved

Steps:

  • Combine dressing ingredients in a sealable container and shake to emulsify.
  • Combine shaved fennel, some of the fronds, and apple in a mixing bowl and toss. Toss the salad with the dressing. Distribute between serving plates. Top with shaved cheese and scatter a few more chopped fennel fronds over the top. Serve immediately.

FENNEL, ARUGULA AND GREEN APPLE SALAD WITH MARCONA ALMONDS, PARMESAN AND GOLDEN RAISINS



FENNEL, ARUGULA AND GREEN APPLE SALAD WITH MARCONA ALMONDS, PARMESAN AND GOLDEN RAISINS image

Categories     Salad     Leafy Green     Winter

Yield 8 people

Number Of Ingredients 14

¼ cup Sherry vinegar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 large shallots, thinly sliced
1 clove garlic, minced,
¾ cup extra-virgin olive oil and shake again.
1 large head frisée, torn into bite-size pieces
2 large bulbs fennel, stalks and outer layers removed and very thinly sliced
2 Granny Smith apples, thinly sliced
1 cup salted Marcona almonds, toasted
1 cup golden raisins
1 cup coarsely grated Parmesan cheese
1 cup celery, thinly sliced crosswise
½ pound baby arugula

Steps:

  • Place ¼ cup Sherry vinegar, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, 2 large shallots, thinly sliced and 1 clove garlic, minced, into a lidded jar, close and shake. Add ¾ cup extra-virgin olive oil and shake again. In a large bowl, combine 1 large head frisée, torn into bite-size pieces, 2 large bulbs fennel, stalks and outer layers removed and very thinly sliced, 2 Granny Smith apples, thinly sliced, 1 cup salted Marcona almonds, toasted, 1 cup golden raisins, 1 cup coarsely grated Parmesan cheese, 1 cup celery, thinly sliced crosswise, ½ pound baby arugula and ¾ teaspoon fennel pollen (optional). Add enough dressing to moisten and flavor and toss to lightly coat salad. Season with more salt and pepper if needed.

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