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

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2003

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

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
To change the number of servings, enter the number, then press "calculate". or reset

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.

Nutritional Information Per serving: about

cal 115 pro 2g total fat 7g sat. fat 1g
carb 13g fibre 2g chol 0mg sodium 109mg

% RDI:

calcium 7 iron 6 vit A 21 vit C 42
folate 36
All rights reserved. Transcontinental Media G.P. © 2014