Prune, Orange, Fennel, and Red Onion Salad with Mixed Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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; 1 tablespoon fronds chopped, bulbs trimmed and thinly sliced |
6 cups mixed baby greens |
2 thin red onion rings |
Directions:
1. 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.
2. 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.
3. 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.
4. Per serving: calories, 250; total fat, 7 g; saturated fat, 1 g; cholesterol, 0 Nutritional analysis provided by Bon Appétit
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