Grilled Fennel And Orange Salad With Almonds And Mint Recipes

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GRILLED FENNEL SALAD WITH ORANGES



Grilled Fennel Salad with Oranges image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 naval orange, (recommended: Cara Cara, if available)
1 lime, juiced
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil, plus 1 tablespoon olive oil
Salt
Freshly ground black pepper
2 fennel bulbs, halved vertically
2 celery stalks, shaved on mandoline
1/2 cup loosely packed fresh Italian parsley leaves, removed from stems
Small Parmigiano-Reggiano cheese wedge

Steps:

  • Orange:
  • Grate 1/2 teaspoon of orange zest, then cut the rind and pith away from the orange. Segment the orange, over a bowl, making sure to cut on each side of the membrane. Squeeze the remaining membrane and reserve the juice.
  • Vinaigrette:
  • Whisk together the lime juice, mustard, 4 teaspoons reserved orange juice, 1/2 cup extra-virgin olive oil and 1/2 teaspoon orange zest. Season with salt and pepper, to taste.
  • Heat a grill to medium.
  • Salad:
  • Brush the cut flat sides of the fennel bulbs with olive oil and season with salt. Put on the grill and cook until you see grill marks. Remove them from the grill to a cutting board and let cool. Remove and discard the core. Thinly slice the fennel bulb vertically. Add the fennel slices to a glass bowl along with the shaved celery and the whole parsley leaves. Add the vinaigrette, toss to combine and season, to taste, with salt and pepper. Divide the salad among 4 individual serving plates. Using a vegetable peeler, shave 4 strips of Parmigiano-Reggiano and put 1 strip on top of each salad. Arrange the orange segments on top of composed salad and serve.

ORANGE AND FENNEL SALAD



Orange and Fennel Salad image

Salty kalamata olives balance the sweet orange in this salad. The tangy orange vinaigrette brings it all together.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole

Time 20m

Yield 4

Number Of Ingredients 5

1 (6 ounce) package DOLE® Tender Garden Blend
2 medium (blank)s oranges, peeled and cut in half slices
1 fennel bulb, trimmed, cored and thinly sliced lengthwise
8 each pitted Kalamata olives, cut in half
Orange Vinaigrette (recipe below)

Steps:

  • Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.

Nutrition Facts : Calories 51.7 calories, Carbohydrate 7 g, Cholesterol 0 mg, Fat 2.1 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 190.2 mg, Sugar 0.1 g

SPRING SALAD WITH FENNEL AND ORANGE



Spring Salad with Fennel and Orange image

The gorgeous colors of green, bright orange, purple, white, and red make this delicious salad so enticing! The combination of the sweet citrus taste with the tangy salad dressing is always a big hit with all of my guests!

Provided by Chef4Six

Categories     Salad     Green Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 11

¼ cup white sugar
¼ cup red wine vinegar
salt and pepper to taste
1 tablespoon chopped fresh basil
3 tablespoons olive oil
1 (10 ounce) bag mixed salad greens
1 small fennel bulb, thinly sliced
1 orange, peeled and segmented
½ red onion, thinly sliced
½ cup slivered almonds
½ cup dried cranberries

Steps:

  • Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.7 g, Fat 8.7 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 18.9 mg, Sugar 13.9 g

ORANGE, FENNEL AND MINT SALAD



Orange, Fennel and Mint Salad image

Discover a simple yet deliciously refreshing Orange, Fennel and Mint Salad. This Orange, Fennel and Mint Salad is a perfect way to bring a little brightness to any meal time.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 4 servings, 1 cup each

Number Of Ingredients 5

2 navel oranges
1/3 cup KRAFT Real Mayo
1/2 tsp. black pepper
1 fennel bulb, thinly sliced
1/4 cup tightly packed mint leaves

Steps:

  • Peel oranges, then hold, 1 at a time, over small bowl while cutting orange into sections, reserving juice in bowl. Set orange sections aside.
  • Add mayo and pepper to reserved orange juice; mix well.
  • Toss fennel with mint and orange sections in medium bowl. Add mayo mixture; mix lightly.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 200, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g

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