Mixed Greens With Grapefruit Fennel And Parmesan Recipes

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ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE



Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette image

A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!

Provided by FAITHFUL96

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 6

Number Of Ingredients 13

¾ cup walnut halves
10 ounces mixed salad greens with arugula
2 large navel oranges, peeled and sectioned
½ cup sliced red onion
¼ cup olive oil
¼ cup vegetable oil
⅔ cup orange juice
¼ cup white sugar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ cup crumbled Gorgonzola cheese

Steps:

  • Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
  • In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
  • In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
  • Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g

FENNEL AND GREENS SALAD



Fennel and Greens Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

1/4 cup fresh orange juice (1 orange)
3 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon minced red onion or shallot
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups thinly sliced fennel, plus 2 teaspoons roughly chopped fronds (1 small bulb)
1 cup thinly sliced breakfast radishes
2 oranges, cut into supremes
1 1/2 to 2 cups upland cress or other peppery salad green, such as watercress or arugula
1/2 cup roughly chopped roasted, salted pistachios
1/4 cup roughly chopped pitted Castelvetrano olives
Kosher salt and freshly ground black pepper

Steps:

  • For the orange vinaigrette: In a salad dressing shaker, combine the orange juice, vinegar, honey, red onions and olive oil; shake to combine. Season to taste with salt and pepper. Refrigerate until ready to serve. Make sure to shake the vinaigrette once again right before dressing the salad. (Reserve any extra vinaigrette in the refrigerator for up to a week.)
  • For the salad: In a medium bowl, combine the fennel and radishes, breaking up any pieces that are sticking together. Add the orange supremes, upland cress, pistachios and olives and gently fold the ingredients together. Season with salt and pepper.
  • Gently toss the salad with vinaigrette and garnish with fennel fronds. Serve immediately.

PINK GRAPEFRUIT, FENNEL, AND PARMESAN SALAD



Pink Grapefruit, Fennel, and Parmesan Salad image

Categories     Salad     Cheese     Citrus     Vegetable     No-Cook     Vegetarian     Quick & Easy     Vinegar     Grapefruit     Fennel     Winter     Endive     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1 1/2 tablespoons Champagne vinegar
1/2 teaspoon honey
1/4 cup extra-virgin olive oil
2 heads of Belgian endive, halved lengthwise, cut lengthwise into thin strips
1 head of butter lettuce, leaves torn
1 cup thinly sliced fresh fennel bulb
3 small pink grapefruits, sectioned
1 ounce Parmesan cheese, shaved with vegetable peeler

Steps:

  • Whisk vinegar and honey in large bowl to blend. Whisk in olive oil; season dressing to taste with salt and pepper. Add endive, butter lettuce, and fennel to bowl; toss to coat. Top salad with grapefruit sections, then Parmesan cheese, and serve.

GRAPEFRUIT AND GRILLED FENNEL SALAD



Grapefruit and Grilled Fennel Salad image

This main-course salad is brimming with flavor and perfect for summer nights.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

Sliced prosciutto
Fennel slices
Baby arugula or other greens
Grapefruit segments, plus fresh grapefruit juice
Thinly sliced green olives
Extra-virgin olive oil
Shaved Parmesan

Steps:

  • Grill prosciutto and fennel. Toss together fennel, greens, grapefruit segments, and olives; dress with olive oil and grapefruit juice. Top with prosciutto and Parmesan.

MIXED GREENS WITH GRAPEFRUIT, FENNEL, AND PARMESAN



Mixed Greens with Grapefruit, Fennel, and Parmesan image

Categories     Salad     Leafy Green     Side     No-Cook     Quick & Easy     Parmesan     Grapefruit     Fennel     Arugula     Radish     Watercress     Lettuce     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 13

For the dressing
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
3 tablespoons fresh grapefruit juice
3 tablespoons white-wine vinegar
1 1/2 teaspoons Dijon-style mustard
1/2 cup olive oil
1/3 cup minced fresh parsley leaves (preferably flat-leafed)
8 cups coarsely shredded romaine, rinsed and spun dry
3 cups arugula or watercress, coarse stems discarded and the leaves washed well and spun dry
3 cups thinly sliced fennel bulb (sometimes called anise, available at most supermarkets)
1 cup thinly sliced radishes
3 ounces Parmesan, shaved into curls with a vegetable peeler (about 1 1/2 cups)
3 large grapefruit, the zest and pith cut away with a serrated knife and the flesh cut into sections

Steps:

  • Make the dressing:
  • In a small bowl whisk together the garlic paste, the grapefruit juice, the vinegar, and the mustard, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Whisk in the parsley and salt and pepper to taste.
  • In a large bowl toss together the romaine, the arugula, the fennel, the radishes, and the dressing, add the Parmesan and the grapefruit sections, cut into 1-inch pieces, and toss the salad gently.

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