Spring Greens and Fennel Salad

Recipe

Salad
Spring Greens and Fennel Salad

Primary Media

Plate of fennel salad served with a side of vinaigrette and two bread slices topped with cheese

User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

6
Servings
25min
Prep
45min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    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?

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    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
    1small fennel bulb, trimmed, cored and thinly shaved (about 1-1/2 c.)
    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

    Directions

    1. Preheat a panini grill or large skillet.
    2. 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.
    3. For red wine vinaigrette, whisk vinegar, oil, honey, salt and pepper together. Cover and set aside.
    4. 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.

    Nutrition facts

    Servings

    290 Calories per serving

    Amounts Per Serving

    • Total Fat: 22g
    • Cholesterol: 35mg
    • Sodium: 440mg
    • Total Carbohydrates: 16g
    • Protein: 9g

    Daily Values

    0%
    Vitamin A 45%
    0%
    Vitamin C 25%
    0%
    Iron 10%
    0%
    Calcium 15%

    Recipe Source:

    Hy-Vee Seasons Spring 2014.