Best Prune Orange Fennel And Red Onion Salad With Mixed Greens Recipes

Spring Salad with Fennel and Orange image

Provided by Chef4Six

Time 25m

Yield 8

Number Of Ingredients 11

¼ cup white sugar
¼ cup red wine vinegar
salt and pepper to taste
1 tablespoon chopped fresh basil
3 tablespoons olive oil
1 (10 ounce) bag mixed salad greens
1 small fennel bulb, thinly sliced
1 orange, peeled and segmented
½ red onion, thinly sliced
½ cup slivered almonds
½ cup dried cranberries

Steps:

Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.7 g, Fat 8.7 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 18.9 mg, Sugar 13.9 g

Minted Orange, Fennel and Red Onion Salad image

Yield Serves 6

Number Of Ingredients 10

For dressing:
1 teaspoon coriander seeds
2 tablespoons fresh orange juice
2 tablespoons Sherry vinegar or red-wine vinegar
3/4 teaspoon salt
3 tablespoons olive oil
1 medium-large red onion
1 large fennel bulb (sometimes called anise, about 1 pound)
3 large navel oranges
1/4 cup loosely packed fresh mint leaves

Steps:

Make Dressing:
Heat a dry small heavy skillet over moderate heat until hot and toast coriander seeds, stirring, until fragrant and a little darker, about 2 minutes. With a mortar and pestle or in a spice grinder or cleaned electric coffee grinder, grind coriander to a coarse powder. In a bowl, whisk together coriander and remaining dressing ingredients.Dressing may be made 1 day ahead and chilled, covered
With a Japanese rotary slicer or other thin-slicing device, slice onion crosswise into thin spirals or rings. In a bowl of ice and cold water, soak onion (separate rings if necessary) 15 minutes.
Trim stalks from fennel and with slicing device, thinly slice fennel bulb crosswise.
With a sharp knife, cut a slice from top and bottom of each orange to expose flesh and arrange cut side down on a cutting board. cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch-thick slices.
Drain onion well and pat dry between paper towels.
Arrange fennel, onion and orange decoratively on a platter and scatter with mint. Whisk dressing and drizzle over salad.

Sicilian Fennel and Orange Salad with Red Onion and Mint image

Yield Makes 4 servings

Number Of Ingredients 6

2 navel oranges or blood oranges
1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise
1/2 cup very thinly sliced red onion
16 small fresh mint leaves, torn in half
3 tablespoons extra-virgin olive oil
20 oil-cured black olives

Steps:

Cut peel and pith from oranges. Cut between membranes to release segments.
Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.