Trim tough outer leaves from fennel. Thinly slice bulb into slivers using a mandoline or sharp knife. Set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Using citrus zest and juice gives this simple salad a bold and bright flavor.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 fennel bulb, stalks removed and cored | ||
| 4 oranges, a variety; such as: navel, blood, cara cara, or minneola | ||
| 2 mandarin oranges | ||
| 1 pink grapefruit | ||
| 2 c. mixed salad greens | ||
| 1 avocado, peeled, pitted, and sliced | ||
| 2 tbsp. white balsamic vinegar | ||
| 1 tsp. orange zest | ||
| 2 tbsp. fresh orange juice | ||
| 1 to 2 tsp. Hy-Vee honey | ||
| ⅓ c. Gustare Vita extra virgin olive oil | ||
| ¼ c. Soiree crumbled feta or goat cheese, about 1-oz. | ||
| 2 tbsp. chopped walnuts, toasted | ||
| Fennel fronds, for garnish | ||
| Freshly ground black pepper, to taste |
Things To Grab
- Mandoline or sharp knife
- Serving platter
- Small bowl
- Whisk
Directions
Cut peels from oranges, mandarins, and grapefruit. Discard peel and cut citrus crosswise into slices. Place greens on a serving platter or in a shallow bowl. Arrange citrus, avocado, and fennel on top.
Combine balsamic vinegar, orange zest and juice and honey in a small bowl. Slowly whisk in olive oil. Drizzle vinaigrette over the salad; sprinkle with cheese crumbles and walnuts. Garnish with fennel fronds, if desired. Season to taste with pepper.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 5mg
- Sodium: 95mg
- Total Carbohydrates: 29g
- Protein: 4g
Daily Values
0%
Iron 6%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 15%