Fennel Salad with Orange-Balsamic Vinaigrette Recipe

Fennel Salad with Orange-Balsamic Vinaigrette Recipe
Fennel Salad with Orange-Balsamic Vinaigrette Recipe photo by Taste of Home
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Fennel Salad with Orange-Balsamic Vinaigrette Recipe

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A sweet balsamic vinaigrette always pulls everything together in a delicious harmony of flavors. Raspberries are one of my very favorite fruits, so I'm always eager to find a new use for them. —Susan Gauthier, Falmouth, Maine
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/4 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 2 tablespoons orange marmalade
  • 2 tablespoons seedless raspberry preserves
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup olive oil
  • SALAD:
  • 1 package (5 ounces) spring mix salad greens
  • 2 fennel bulbs, thinly sliced
  • 1 can (15 ounces) mandarin oranges, drained
  • 1/4 cup coarsely chopped pistachios, toasted

Directions

In a small bowl, whisk the first seven ingredients. Gradually whisk in oil until blended.
In a large bowl, combine salad greens, fennel and oranges. Divide salad green mixture among eight plates. Sprinkle with pistachios; drizzle with dressing. Yield: 8 servings.
Originally published as Fennel Salad with Orange-Balsamic Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p23

Nutritional Facts

1-1/2 cups: 240 calories, 16g fat (2g saturated fat), 0 cholesterol, 133mg sodium, 25g carbohydrate (18g sugars, 3g fiber), 2g protein.

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  • 1/4 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 2 tablespoons orange marmalade
  • 2 tablespoons seedless raspberry preserves
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup olive oil
  • SALAD:
  • 1 package (5 ounces) spring mix salad greens
  • 2 fennel bulbs, thinly sliced
  • 1 can (15 ounces) mandarin oranges, drained
  • 1/4 cup coarsely chopped pistachios, toasted
  1. In a small bowl, whisk the first seven ingredients. Gradually whisk in oil until blended.
  2. In a large bowl, combine salad greens, fennel and oranges. Divide salad green mixture among eight plates. Sprinkle with pistachios; drizzle with dressing. Yield: 8 servings.
Originally published as Fennel Salad with Orange-Balsamic Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p23

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