Spinach Salad With Fennel And Blood Oranges Recipes

FENNEL, SPINACH, ORANGE SALAD WITH A RED CURRANT VINAIGRETTE

Fennel, Spinach, Orange Salad With a Red Currant Vinaigrette image

Just a nice twist for a every night salad or dinner party. This is the most simple elegant salad, but just think ... canned mandarin oranges, a bag of baby spinach and a jar of current jelly, a few other ingredients and you that is it. I love to garnish this with a little feta, but that is up to you. To me it just makes the salad.

Provided by SarasotaCook

Categories Salad Dressings

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

7 ounces Baby Spinach (Dole or any name brand, just 1 bag)
1 large fennel bulb, cut in half and thin sliced
1 medium onion, cut in half and then thin sliced
7 ounces mandarin oranges, drained (one small can)
5 ounces feta cheese (I just use one of the tubs with already crumbled to make it easy, use as much as you want for a garn)
1/4 cup red currant jelly
1/4 olive oil
1 tablespoon red wine vinegar
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt, to taste
1/4 teaspoon ground black pepper, to taste

Steps:

Dressing -- Mix in a measuring cup the jelly, olive oil, vinegar, red pepper flakes, salt and pepper and heat in the micro until the jelly thins out a bit.
Salad -- Just mix the greens with the fennel, onion and oranges and toss well.
Dressing #2 -- One more time, lightly heat the dressing on medium until warm but not boiling and toss over the salad. You want the dressing warm. Then top with the feta cheese and fresh ground black pepper and serve.
This is a great salad with a roast chicken or roasted pork tenderloin. It is very simple but really unique and different but everyone always seems to love it.

Nutrition Facts : Calories 150, Fat 5.7, SaturatedFat 3.8, Cholesterol 22.3, Sodium 478.8, Carbohydrate 21.5, Fiber 3.1, Sugar 12.6, Protein 5.5

BLOOD ORANGE AND FENNEL SALAD

Blood Orange and Fennel Salad image

Make and share this Blood Orange and Fennel Salad recipe from Food.com.

Provided by Lennie

Categories Fruit

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 blood oranges (use navel oranges if blood oranges are out-of-season)
1 large fennel bulb
4 teaspoons white wine vinegar
4 teaspoons finely chopped fresh basil
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil

Steps:

Use a sharp knife to remove orange peel.
Cut oranges into segments, removing all the white pith.
Slice end from fennel and remove shoots from top (reserve shoots).
If exterior of fennel bulb is marred or discoloured, peel with a vegetable peeler.
Cut in half and thinly slice.
In a small bowl, whisk together vinegar, basil, garlic, salt and pepper; then whisk in oil.
Arrange fennel slices and orange segments on individual serving dishes.
Drizzle dressing over salads and garnish with reserved fennel fronds.

Nutrition Facts : Calories 187.2, Fat 13.8, SaturatedFat 1.9, Sodium 179.3, Carbohydrate 16.6, Fiber 4.4, Sugar 9.2, Protein 1.8

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