SPINACH SALAD WITH FENNEL AND BLOOD ORANGES
An Italian spinach salad gets its flavor from blood oranges, fennel, and red onion; cremini mushrooms and spinach add an earthy note.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Make the vinaigrette: Using a sharp paring knife, peel 2 oranges, following the curve of the fruit; cut between membranes to remove whole segments. Place in a small bowl; set aside. Juice remaining orange into a separate small bowl or large glass measuring cup; whisk in lemon juice, vinegar, and salt. Season with pepper; set aside.
- In a small skillet, cook bacon over medium heat until crisp and browned on both sides, about 4 minutes per side. Transfer to drain on paper towels; let cool, and finely crumble.
- In a large serving bowl, combine fennel, mushrooms, onion, and spinach. Add reserved orange segments and vinaigrette, and toss to combine. Divide among serving plates, and sprinkle each with crumbled bacon.
Nutrition Facts : Calories 142 g, Cholesterol 4 g, Fat 3 g, Protein 7 g, Sodium 468 g
FENNEL SALAD WITH ORANGE-BALSAMIC VINAIGRETTE
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
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, SPINACH, ORANGE SALAD WITH A RED CURRANT VINAIGRETTE
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
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
SPINACH AND FENNEL SALAD
Make and share this Spinach and Fennel Salad recipe from Food.com.
Provided by Barb G.
Categories Spinach
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove thick stalks from spinach and tear leaves into salad bowl.
- Trim leaves from fennel and reserve.
- Slice fennel bulb and add with nuts to the bowl.
- Put olive oil and seasonings in a jar with a tight-fitting lid, shake well to blend.
- Just before serving, pour the dressing over the salad and toss well to coat.
- Garnish with fennel leaves.
SPINACH SALAD WITH RED CURRANT VINAIGRETTE
This is from my cookbook for backpackers, paddlers and campers. The book is called A Fork in the Trail. We often take this salad on picnics, to potluck dinners and on regular camping trips. This is also a recipe you can easily tinker with. Changing the jelly and/or the vinegar can create some interesting combinations.
Provided by A Fork in the Trail
Categories Salad Dressings
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Hull the strawberries and cut them in half. Remove the stems from the spinach. Chop the onion. Melt the red currant jelly with the mango vinegar in a small pot over medium-low heat. Let cool.
- Combine the spinach, strawberries, mandarin oranges, and onions together in a bowl. Stir the dressing and pour it over the salad. Toss gently to coat.
Nutrition Facts : Calories 126.6, Fat 0.5, SaturatedFat 0.1, Sodium 67.9, Carbohydrate 30.4, Fiber 3.3, Sugar 20.8, Protein 2.8
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