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

By The Canadian Living Test Kitchen

Tested till perfect

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

Salad of Greens, Fennel and Tangerines with Honey-Lime Vinaigrette
Photography by Matthew Kimura

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 115
pro 2 g
total fat 7 g
sat. fat 1 g
carb 13 g
fibre 2 g
chol 0 mg
sodium 109 mg
% RDI: -
calcium 7
iron 6
vit A 21
vit C 42
folate 36
  • Portion size: 8

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.

Ingredients

  • 12 cups 12cupsmixed salad greens, torn
  • 1 1small fennel bulbfennel bulbs
  • 2 2seedless tangerinetangerines or small navel oranges
  • Honey-Lime Vinaigrette:
  • 1/2 cup 1/2cuptangerine juice
  • 1/4 cup 1/4cupcanola oil
  • 2 tbsp 2tbspshallotshallots, minced
  • 2 tbsp 2tbsplime juice
  • 2 tbsp 2tbspliquid honey
  • 1/2 tsp 1/2tspDijon mustard
  • 1/4 tsp 1/4tspsalt

Preparation

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.

Source : Canadian Living Magazine: October 2003

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