Fennel & Red Onion Salad with Mint
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
Note: I saw this basic recipe on Epicurious.com, but felt it was too blase, so as I often do, I improvised and made it have more zing. DRESSING:INGREDIENTS:2 TBS fresh orange juice1 TBS Red Wine1 TBS Cider Vinegar 3/4 tsp Salt3 TBS Extra Virgin Olive OilSALAD INGREDIENTS:1 Large Red Onion ( can be yellow if you want) 2 Medium to large Fennel bulbs4 Medium oranges sectionedMY ADDITIONS TO THIS RECIPE: All optional1 tsp honey 1/4 cup sunflower seeds1/4 cup dried cranberries1 cup grape tomatoes
Mix dressing ingredients together in the bottom of a large bowl. (OPTIONS: I like the crunch of sunflower seeds or slivered almonds and the sweet-tart taste of the cranberries, but these are optional. Also, instead of the wine & cider vinegar you can use 2 TBS of red wine vinegar. I add the honey to cut the vinegar tartness, again that's optional. Dressing may be made 1 day ahead and chilled, covered. But, if you do, make sure to take it out and warm before using it.
Wash, core and thin slice the fennel and onion. I cut them both in half and then slice them. Peel and remove rind of oranges and section them
Add ingredients to bowl as you slice or secton them. Add whatever additional items you wish such as sunflower seeds or nuts and or cranberries. Finely chop 15 or more mint leaves and add. Stir all ingredients together.
Makes approximately 6 2-cup servings.
This is great for taking to work for lunch as well as for a light supper with chicken breast or fish.
Number of Servings: 6
Recipe submitted by SparkPeople user SFPAINTER.
Wash, core and thin slice the fennel and onion. I cut them both in half and then slice them. Peel and remove rind of oranges and section them
Add ingredients to bowl as you slice or secton them. Add whatever additional items you wish such as sunflower seeds or nuts and or cranberries. Finely chop 15 or more mint leaves and add. Stir all ingredients together.
Makes approximately 6 2-cup servings.
This is great for taking to work for lunch as well as for a light supper with chicken breast or fish.
Number of Servings: 6
Recipe submitted by SparkPeople user SFPAINTER.
Nutritional Info Amount Per Serving
- Calories: 173.8
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 333.0 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 5.0 g
- Protein: 2.1 g
Member Reviews
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ANDYLIN90
This salad was good but I doubt if I would make it again unless I made some adjustments to the recipe. I would use mandrin oranges already sectioned, use 2 TBS of oil rather than 3, and would definately use a red onion for the color rather than a yellow onion. Mint should be in the list of ingred. - 12/26/09