Prune, Orange, Fennel, Red Onion Salad With Mixed Greens

Prune, Orange, Fennel, Red Onion Salad With Mixed Greens
Prune, Orange, Fennel, Red Onion Salad With Mixed Greens

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    cup dried pitted prunes

  • 1/2

    cup orange juice

  • 1/4

    teaspoon fennel seeds

  • 2

    oranges

  • 2

    tablespoons olive oil

  • 2

    tablespoons Sherry wine vinegar

  • 1/2

    teaspoon grated orange peel

  • 2

    tablespoons minced red onion

  • 2

    medium fennel bulbs with fronds bulbs trimmed, and thinly sliced

  • 1

    tablespoon chopped fronds from above

  • 6

    cups mixed baby greens

  • 2

    thin red onion rings

Directions

Combine first 3 ingredients in small saucepan. Bring to boil. Reduce heat; cover and simmer until prunes are soft and juice is reduced to 2 tablespoons, about 6 minutes. Transfer prunes to bowl; reserve juice. Chill prunes until cold, about 2 hours. Cut into quarters. Cut peel and white pith from oranges. Working over bowl to catch juice and using small sharp knife, cut between membranes to release segments. Combine 2 tablespoons orange juice from bowl, oil, vinegar, grated orange peel, and reserved prune juice; whisk to blend. Season dressing with salt and pepper. Gently toss orange segments, minced red onion, 1 tablespoon fennel fronds, and 1 tablespoon dressing in medium bowl. Combine mixed greens, onion rings, and fennel bulbs in large bowl. Toss with remaining dressing. Divide salad among 4 plates. Top with prunes and orange mixture. This recipe yields 4 servings. Per serving: calories, 250; total fat, 7 g; saturated fat, 1 g; cholesterol, 0.

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