Fennel Spinach Orange Salad With A Red Currant Vinaigrette Recipes

Steps:

• Make the vinaigrette: Using a sharp paring knife, peel 2 oranges, following the curve of the fruit; cut between membranes to remove whole segments. Place in a small bowl; set aside. Juice remaining orange into a separate small bowl or large glass measuring cup; whisk in lemon juice, vinegar, and salt. Season with pepper; set aside.
• In a small skillet, cook bacon over medium heat until crisp and browned on both sides, about 4 minutes per side. Transfer to drain on paper towels; let cool, and finely crumble.
• In a large serving bowl, combine fennel, mushrooms, onion, and spinach. Add reserved orange segments and vinaigrette, and toss to combine. Divide among serving plates, and sprinkle each with crumbled bacon.

Steps:

• Finely grate peel of one orange; set aside. Cut the same orange in half; squeeze juice into a 1-cup measuring cup. Add the oil, Worcestershire sauce, sugar, salt, pepper and reserved orange peel. Gradually whisk in vinegar; set aside., Peel and discard white membrane from remaining oranges; cut into sections. , In a large bowl, combine the spinach, cheeses and orange sections. Drizzle with 1/4 cup vinaigrette and toss to coat. Refrigerate remaining vinaigrette for another use.,

Steps:

• 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.

Steps:

• Dressing -- Mix in a measuring cup the jelly, olive oil, vinegar, red pepper flakes, salt and pepper and heat in the micro until the jelly thins out a bit.
• Salad -- Just mix the greens with the fennel, onion and oranges and toss well.
• Dressing #2 -- One more time, lightly heat the dressing on medium until warm but not boiling and toss over the salad. You want the dressing warm. Then top with the feta cheese and fresh ground black pepper and serve.
• This is a great salad with a roast chicken or roasted pork tenderloin. It is very simple but really unique and different but everyone always seems to love it.

Steps:

• Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.

Steps:

• Preheat the oven to 350 degrees F.
• Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
• In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
• To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.

Steps:

• Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
• Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
• For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

Steps:

• Hull the strawberries and cut them in half. Remove the stems from the spinach. Chop the onion. Melt the red currant jelly with the mango vinegar in a small pot over medium-low heat. Let cool.
• Combine the spinach, strawberries, mandarin oranges, and onions together in a bowl. Stir the dressing and pour it over the salad. Toss gently to coat.

Steps:

• Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.