SPRING GREENS WITH ORANGE-FENNEL VINAIGRETTE
Provided by Miriyam Glazer
Categories Citrus Leafy Green Nut Side No-Cook Passover Quick & Easy High Fiber Orange Fennel Spring Kosher Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Whisk orange juice, shallots, thyme, orange peel, and honey in medium bowl to blend. Gradually whisk in oil, then fennel and fennel fronds. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)
- Cut peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments from pith.
- Combine assorted greens, green onions, and toasted walnuts in large bowl. Drain orange segments and add to salad. Toss salad with enough dressing to coat evenly. Season to taste with salt and pepper and serve.
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Athena Chapman
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
baraka Sande
[email protected]I'm not a big fan of oranges, but I loved this salad. The orange-fennel vinaigrette is perfectly balanced.
Trevor Wasonga
[email protected]This recipe is a bit too bland for my taste. I would add some chopped red onion or crumbled bacon next time.
Gaius Yashim92
[email protected]I love the pop of color that the orange segments add to this salad.
Rihanna Banton
[email protected]This salad is a great make-ahead dish. I made it the night before and it was still delicious the next day.
Plus One
[email protected]I'm allergic to walnuts, so I used roasted pecans instead. They were a great substitute.
Barbara Williams
[email protected]This recipe is a bit too complicated for me. I prefer simpler salads.
Bernardo Jimenez
[email protected]I'm not a big fan of fennel, but this salad changed my mind. The orange-fennel vinaigrette is amazing!
Atushar 725
[email protected]This salad is a great way to use up leftover spring greens. I always have a bunch in my fridge, and this is a delicious way to use them up.
Mamajah Jalloh
[email protected]I didn't have any fennel on hand, so I used a tablespoon of anise seeds instead. It turned out great!
Tammy Navedo
[email protected]The dressing is too sweet for my taste. I would reduce the amount of sugar next time.
lovy sandhu
[email protected]I love the combination of spring greens and orange-fennel vinaigrette. It's a light and refreshing salad that's perfect for a summer lunch.
Michael Aguilar
[email protected]This recipe is a keeper! It's easy to make and so flavorful. I've already made it twice this week.
Malik Shakir
[email protected]Delicious and healthy! I followed the recipe exactly and it turned out great. The dressing is a perfect balance of sweet and tangy.
DMFC
[email protected]This dish was a delightful explosion of flavors! The orange-fennel vinaigrette perfectly complemented the bitterness of the spring greens, and the toasted walnuts added a nice crunchy texture.