Fennel Salad With Orange Balsamic Vinaigrette Recipes

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FENNEL SALAD WITH ORANGE-BALSAMIC VINAIGRETTE



Fennel Salad with Orange-Balsamic Vinaigrette image

A sweet balsamic vinaigrette always pulls everything together in a delicious harmony of flavors. Raspberries are one of my very favorite fruits, so I'm always eager to find a new use for them. -Susan Gauthier, Falmouth, Maine

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 13

1/4 cup balsamic vinegar
1/4 cup maple syrup
2 tablespoons orange marmalade
2 tablespoons seedless raspberry preserves
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup olive oil
SALAD:
1 package (5 ounces) spring mix salad greens
2 fennel bulbs, thinly sliced
1 can (15 ounces) mandarin oranges, drained
1/4 cup coarsely chopped pistachios, toasted

Steps:

  • In a small bowl, whisk the first seven ingredients. Gradually whisk in oil until blended., In a large bowl, combine salad greens, fennel and oranges. Divide salad green mixture among eight plates. Sprinkle with pistachios; drizzle with dressing.

Nutrition Facts : Calories 240 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 3g fiber), Protein 2g protein.

ORANGE FENNEL SALAD



Orange Fennel Salad image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 7

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

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.

HELEN VITALE'S ORANGE AND FENNEL SALAD



Helen Vitale's Orange and Fennel Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 teaspoon Dijon mustard
1 tablespoon white balsamic vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 cups baby arugula
2 navel oranges
1 bulb fennel, thinly sliced
1/4 red onion (or more), sliced into thin rings
8 leaves fresh basil, cut into thin strips

Steps:

  • Whisk together the mustard and vinegar in a small bowl. Season with salt and pepper to taste. Slowly add the oil in a thin stream, whisking constantly until fully emulsified. If the dressing breaks while you're making it, stop pouring the oil and whisk what you've made so far until it comes together again.
  • Spread the arugula on a large platter. Slice off the top and bottom of each orange. Cut away the peel and outer membranes, then slice the orange cross-wise into wheels. Layer the orange slices over the arugula, followed by the fennel, onion (add more to taste) and basil. Season with salt and pepper. Pour the vinaigrette on top, toss and serve immediately.

FENNEL AND ENDIVE SALAD WITH ORANGE VINAIGRETTE



Fennel and Endive Salad with Orange Vinaigrette image

Categories     Citrus     Fruit     Vegetable     Appetizer     No-Cook     Vegetarian     Quick & Easy     Orange     Fennel     Vegan     Raw     Endive     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 navel orange
1 1/2 tablespoons white-wine vinegar
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
3 tablespoons olive oil
2 medium fennel bulbs (sometimes called anise; 2 pounds total), stalks discarded
2 Belgian endives, trimmed
Special Equipment
a Japanese Benriner* or other adjustable-blade slicer

Steps:

  • Finely grate enough zest from orange to measure 2 teaspoons, then squeeze 1 tablespoon juice into a large bowl. Whisk in zest, vinegar, salt, pepper, and oil until combined well.
  • Cut fennel bulbs lengthwise into very thin slices with slicer. Halve endives lengthwise, then halve crosswise and cut lengthwise into 1/4-inch-wide strips. Add endive and fennel to vinaigrette and toss to combine. Chill, covered, 15 minutes to allow flavors to develop.
  • *Available at cookware shops and Uwajimaya (800-889-1928).

FENNEL VINAIGRETTE DRESSING



Fennel Vinaigrette Dressing image

Make and share this Fennel Vinaigrette Dressing recipe from Food.com.

Provided by Dancer

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/2 cup olive oil
1/2 cup green leaf fennel, leaves
1/4 cup lemon juice
1 clove garlic, peeled
1 pinch salt
1 pinch sugar

Steps:

  • In a small saucepan, heat oil, fennel leaves, lemon juice, crushed garlic and salt and sugar.
  • Simmer over low heat for 5 minutes.
  • Pour over a bowl of sweet red onion and thinly sliced cucumber.

Nutrition Facts : Calories 246.9, Fat 27, SaturatedFat 3.7, Sodium 45.1, Carbohydrate 2.3, Fiber 0.4, Sugar 0.4, Protein 0.2

FENNEL SALAD WITH BALSAMIC VINEGAR



Fennel Salad with Balsamic Vinegar image

Make and share this Fennel Salad with Balsamic Vinegar recipe from Food.com.

Provided by CountryLady

Categories     Greens

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 head romaine lettuce
2 cups fennel bulbs, sliced
1 cucumber, sliced
2 medium tomatoes, cut in wedges
4 tablespoons olive oil
1 tablespoon balsamic vinegar, best quality
1 roasted red pepper (jar or prepare fresh)
salt & freshly ground black pepper
fresh basil

Steps:

  • Clean romaine, dry it and tear into bite size pieces.
  • Add the remaining vegetables.
  • Pour olive oil, then balsamic vinegar and salt and pepper over the salad.
  • Toss to mix, then taste.
  • Add more salt, pepper or vinegar as needed.
  • Chop basil, add to the salad, toss again.
  • Garnish with strips of roasted red pepper.

Nutrition Facts : Calories 185.3, Fat 14.3, SaturatedFat 2, Sodium 40.9, Carbohydrate 14.1, Fiber 5.8, Sugar 5.3, Protein 3.5

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