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
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
