Recipe
Author
Hy-Vee Seasons Magazine
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Description
It may look delicate, but this salad is heavy on flavor and texture. Bold gorgonzola with crunchy toasts, hints of crispy fennel, savory bacon, a tangy vinaigrette—is your mouth watering yet?
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 12 slice(s) Hy-Vee bakery Italian loaf bread | ||
| 2 tbsp. Hy-Vee butter | ||
| ¼ c. aged red wine vinegar | ||
| ¼ c. Hy-Vee Select olive oil | ||
| 2 tsp. Hy-Vee honey | ||
| Hy-Vee kosher salt and ground black pepper, to taste | ||
| 6 c. Hy-Vee spring mix salad greens | ||
| 1 small fennel bulb, trimmed, cored and thinly shaved (about 1-1/2 c.) | ||
| ⅔ c. very thinly sliced red onion | ||
| 1 tbsp. chopped fresh Italian parsley | ||
| 2 tsp. chopped fresh dill | ||
| 3 slice(s) Hy-Vee bacon, crisp-cooked and crumbled | ||
| 5 oz. Gorgonzola or blue cheese, cut into 6 wedges |
Directions
- Preheat a panini grill or large skillet.
- Spread one side of each bread slice with butter. Working in batches, cook bread slices on panini grill or skillet for 3 to 4 minutes or until golden brown. Cool and set aside.
- For red wine vinaigrette, whisk vinegar, oil, honey, salt and pepper together. Cover and set aside.
- In a large bowl, toss together salad greens, fennel, red onion, parsley and dill. Arrange greens on six salad plates. Sprinkle each with bacon. Serve each salad with 2 prepared bread slices, cheese wedge and prepared vinaigrette.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 35mg
- Sodium: 440mg
- Total Carbohydrates: 16g
- Protein: 9g
Daily Values
0%
Vitamin A 45%
0%
Vitamin C 25%
0%
Iron 10%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Spring 2014.