Salad of Greens, Fennel and Tangerines with Honey-Lime Vinaigrette
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% |
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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.
Additional Information
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