FENNEL-APPLE SALAD WITH WALNUTS
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
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
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
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)
Provided by SiouxieQueue
Number Of Ingredients 8
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)
Provided by ltrodrigu
Number Of Ingredients 15
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
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
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
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
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
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
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
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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ARUGULA, APPLE AND FENNEL SALAD - AN APPETIZING LIFE
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- Whisk vinegar, lemon juice, lemon zest, honey, Dijon mustard and garlic in a small bowl. Slowly stream in oil and whisk to emulsify. Season with salt and pepper.
- In a large bowl, add the arugula, fennel and apples. Dress salad with vinaigrette, then toss gently. Add gorgonzola and almonds if desired. Serve immediately.
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- Chop celery stalks into ½-cm/¼-inch pieces. Roughly chop tarragon leaves and mince shallot. Trim and thinly slice fennel bulb with mandolin. Core and slice apples on mandolin, then julienne.
- In a small bowl or blender, combine olive oil, honey, lemon juice, shallot, and salt and pepper until emulsified. Add fennel, celery, apples, and arugula to a large bowl. Toss with dressing until combined, then adjust seasoning as needed.
- Transfer salad to a serving platter and garnish with shavings of pecorino, pine nuts, and chopped tarragon. Enjoy!
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- Place the vinaigrette ingredients into a mason jar. Seal with a lid and shake until well combined. Or place the ingredients in a small bowl and whisk until thoroughly mixed together. Taste and adjust the dressing to your preference.
- Place the salad ingredients into a large bowl. Drizzle the desired amount of vinaigrette on top. Toss to combine. Best served immediately.
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