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

Tested Till Perfect

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.

Servings: 8

Ingredients:

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%
    12 cups (3 L) torn mixed salad greens
    1 small fennel bulb
    2 seedless tangerines or small navel oranges
    Honey-Lime Vinaigrette:
    1/2 cup (125 mL) tangerine juice
    1/4 cup (50 mL) canola oil
    2 tbsp (25 mL) minced shallot
    2 tbsp (25 mL) lime juice
    2 tbsp (25 mL) liquid honey
    1/2 tsp (2 mL) Dijon mustard
    1/4 tsp (1 mL) salt

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.

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