Trim tough outer leaves from fennel. Thinly slice bulb into slivers using a mandoline or sharp knife. Set aside.
Using citrus zest and juice gives this simple salad a bold and bright flavor.
Servings and Ingredients
|1 fennel bulb, stalks removed and cored|
|4 oranges, a variety; such as: navel, blood, cara cara, or minneola|
|2 mandarin oranges|
|1 pink grapefruit|
|2 c. mixed salad greens|
|1 avocado, peeled, pitted, and sliced|
|2 tbsp. white balsamic vinegar|
|1 tsp. orange zest|
|2 tbsp. fresh orange juice|
|1 to 2 tsp. Hy-Vee honey|
|⅓ c. Gustare Vita extra virgin olive oil|
|¼ c. Soiree crumbled feta or goat cheese, about 1-oz.|
|2 tbsp. chopped walnuts, toasted|
|Fennel fronds, for garnish|
|Freshly ground black pepper, to taste|
Things To Grab
- Mandoline or sharp knife
- Serving platter
- Small bowl
Cut peels from oranges, mandarins, and grapefruit. Discard peel and cut citrus crosswise into slices. Place greens on a serving platter or in a shallow bowl. Arrange citrus, avocado, and fennel on top.
Combine balsamic vinegar, orange zest and juice and honey in a small bowl. Slowly whisk in olive oil. Drizzle vinaigrette over the salad; sprinkle with cheese crumbles and walnuts. Garnish with fennel fronds, if desired. Season to taste with pepper.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 5mg
- Sodium: 95mg
- Total Carbohydrates: 29g
- Protein: 4g