Fennel Vinaigrette Dressing 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.

FENNEL SALAD DRESSING



Fennel Salad Dressing image

This is an adaptation of a recipe by the Frugal Gourmet. We love this dressing and bought an additional coffee mill just to grind the fennel seeds.

Provided by Acerast

Categories     Salad Dressings

Time 10m

Yield 2 cups

Number Of Ingredients 11

1/2 cup olive oil
1/2 cup canola oil
1/2 cup red wine vinegar
1/2 cup white vinegar
2 tablespoons lemon juice
1 teaspoon sugar
1 tablespoon dry mustard
1 teaspoon ground fennel
1/8 cup dried parsley flakes or 1/8 cup fresh parsley, chopped, to taste
salt, to taste
pepper, to taste

Steps:

  • Measure the oils, vinegars, lemon juice, sugar, mustard, fennel and dried parsley into a glass jar.
  • Cover, and shake to combine.
  • Add salt and pepper (and fresh parsley if using) to taste.
  • Serve over your favorite combination of greens and other salad ingredients such as chopped vegetables, meats, eggs, etc.
  • Store the unused portion in the refrigerator.
  • It should last at least one week (it is used quickly in our home).

Nutrition Facts : Calories 1016.9, Fat 110.3, SaturatedFat 11.4, Sodium 11.3, Carbohydrate 7.1, Fiber 1.7, Sugar 3.2, Protein 1.9

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