Best 2 Salad Of The Greens With Fennel Mint And Orange Recipes

Calling all salad enthusiasts and health-conscious foodies! Embark on a culinary journey with our vibrant Salad of the Greens with Fennel, Mint, and Orange, a symphony of flavors that will tantalize your taste buds and nourish your body. This refreshing salad showcases a delightful medley of fresh greens, crisp fennel, aromatic mint, and the tangy sweetness of oranges. Dressed with a zesty orange-mint vinaigrette, this salad bursts with vitality and offers a harmonious balance of flavors.

Accompanying this main recipe are two additional variations that cater to diverse dietary preferences. For those who prefer a vegan option, we present the Vegan Salad of the Greens with Fennel, Mint, and Orange, a plant-based rendition that retains all the vibrant flavors of the original. And for those with a sweet tooth, the Orange and Fennel Salad with Candied Walnuts offers a delightful combination of sweet and savory elements, featuring candied walnuts that add a touch of indulgence to the mix.

Check out the recipes below so you can choose the best recipe for yourself!

FENNEL AND GREENS SALAD

Fennel and Greens Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup fresh orange juice (1 orange)
3 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon minced red onion or shallot
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups thinly sliced fennel, plus 2 teaspoons roughly chopped fronds (1 small bulb)
1 cup thinly sliced breakfast radishes
2 oranges, cut into supremes
1 1/2 to 2 cups upland cress or other peppery salad green, such as watercress or arugula
1/2 cup roughly chopped roasted, salted pistachios
1/4 cup roughly chopped pitted Castelvetrano olives
Kosher salt and freshly ground black pepper

Steps:

For the orange vinaigrette: In a salad dressing shaker, combine the orange juice, vinegar, honey, red onions and olive oil; shake to combine. Season to taste with salt and pepper. Refrigerate until ready to serve. Make sure to shake the vinaigrette once again right before dressing the salad. (Reserve any extra vinaigrette in the refrigerator for up to a week.)
For the salad: In a medium bowl, combine the fennel and radishes, breaking up any pieces that are sticking together. Add the orange supremes, upland cress, pistachios and olives and gently fold the ingredients together. Season with salt and pepper.
Gently toss the salad with vinaigrette and garnish with fennel fronds. Serve immediately.

FENNEL ORANGE SALAD

Fennel Orange Salad image

You'll need just a few ingredients to fix this fresh-tasting salad. The combination of crisp fennel and juicy oranges is delightful. To reduce last-minutes prep, make it the day before you plan to serve it. -Nina Hall of Citrus Heights, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 fennel bulb with fronds (about 3/4 pound)
4 medium navel oranges, peeled and sectioned
1/3 cup orange juice
4 teaspoons olive oil
1 tablespoon grated orange zest
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Finely chop enough fennel fronds to measure 1/4 cup; set aside. Cut fennel bulb in half lengthwise; remove and discard the tough outer layer, fennel core and any green stalks. Cut widthwise into thin slices and measure 3 cups; place in a large bowl. Add orange sections., In a jar with a tight-fitting lid, combine the orange juice, oil, orange zest, salt and pepper; shake well. Pour over fennel and oranges; toss gently. Sprinkle with reserved fronds.

Nutrition Facts : Calories 143 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 193mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

Use fresh, seasonal greens. This will ensure that your salad is packed with flavor and nutrients.
Don't be afraid to mix and match different types of greens. A variety of textures and flavors will make your salad more interesting.
Add some herbs for extra flavor. Mint, basil, and parsley are all great choices.
Use a light, flavorful dressing. A vinaigrette or citrus dressing is a good option.
Don't overcrowd the salad. Too many ingredients will make it difficult to enjoy the individual flavors.
Serve the salad immediately. This will prevent the greens from wilting.

Conclusion:

This salad of the greens with fennel, mint, and orange is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The combination of sweet, tangy, and herbaceous flavors is sure to please everyone at the table. So next time you're looking for a healthy and delicious salad, give this one a try.