Spring Greens and Fennel Salad
It may look delicate, but this salad is heavy on flavor and texture. Bold gorgonzola with crunchy toasts, hints of crispy fennel, savory bacon, a tangy vinaigrette—is your mouth watering yet?
Servings and Ingredients
|12 slice(s)||Hy-Vee bakery Italian loaf bread|
|2 tbsp.||Hy-Vee butter|
|¼ c.||aged red wine vinegar|
|¼ c.||Hy-Vee Select olive oil|
|2 tsp.||Hy-Vee honey|
|Hy-Vee kosher salt and ground black pepper, to taste|
|6 c.||Hy-Vee spring mix salad greens|
|1||small fennel bulb, trimmed, cored and thinly shaved (about 1-1/2 c.)|
|⅔ c.||very thinly sliced red onion|
|1 tbsp.||chopped fresh Italian parsley|
|2 tsp.||chopped fresh dill|
|3 slice(s)||Hy-Vee bacon, crisp-cooked and crumbled|
|5 oz.||Gorgonzola or blue cheese, cut into 6 wedges|
- Preheat a panini grill or large skillet.
- Spread one side of each bread slice with butter. Working in batches, cook bread slices on panini grill or skillet for 3 to 4 minutes or until golden brown. Cool and set aside.
- For red wine vinaigrette, whisk vinegar, oil, honey, salt and pepper together. Cover and set aside.
- In a large bowl, toss together salad greens, fennel, red onion, parsley and dill. Arrange greens on six salad plates. Sprinkle each with bacon. Serve each salad with 2 prepared bread slices, cheese wedge and prepared vinaigrette.
290 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 35mg
- Sodium: 440mg
- Total Carbohydrates: 16g
- Protein: 9g
Vitamin A 45%
Vitamin C 25%
Hy-Vee Seasons Spring 2014.