Salad of Greens, Fennel and Tangerines with Honey-Lime Vinaigrette

Salad of Greens, Fennel and Tangerines with Honey-Lime Vinaigrette 150 Author: Canadian Living Credits: Salad of Greens, Fennel and Tangerines with Honey-Lime Vinaigrette 150

You can serve the salad after the turkey and side dishes to refresh your appetite, then rest for a while before dessert. You can also plate the salads individually.

  • Portion size 8 servings

Ingredients

  • 12 cups mixed salad greens torn
  • 1 fennel bulb
  • 2 tangerines
  • 2 small navel oranges
Honey-Lime Vinaigrette:
  • 1/2 cup tangerine juice
  • 1/4 cup canola oil
  • 2 tablespoons shallots minced
  • 2 tablespoons lime juice
  • 2 tablespoons liquid honey
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt

Method

Place greens in large salad bowl. Halve and core fennel bulb; slice paper-thin (using mandoline if available). Place over greens. Peel tangerines; cut off white pith and cut out segments from membranes. Place over fennel bulb.

Honey-Lime Vinaigrette: In small bowl and using whisk or hand blender, whisk together tangerine juice, oil, shallot, lime juice, honey, mustard and salt. (Make-ahead: Cover salad and dressing separately and refrigerate for up to 4 hours; whisk dressing before serving.) Drizzle over salad.

Nutritional facts <b>Per serving:</b> about

  • Sodium 109 mg
  • Protein 2 g
  • Calories 115.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 13 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 36.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 42.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Salad of Greens, Fennel and Tangerines with Honey-Lime Vinaigrette

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