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Salad of The Greens with Fennel, Mint and Orange (Robert Irvine) Recipe

Salad of The Greens with Fennel, Mint and Orange (Robert Irvine) Recipe

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Salad of The Greens with Fennel, Mint and Orange (Robert Irvine)

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Ingredients:

Serving

1 lime
2 tbsp apple cider vinegar
2 to 3 sprigs mint, stripped from stems
1 tsp dijon mustard
2 tsp chopped garlic chives
1 tbsp honey
2 tsp salt
1/4 tsp ground black pepper
3/4 cup olive oil
1 large head fennel, separated, dried tips removed
1 cup large white mushrooms (about 4 oz), cleaned
2 to 3 tbsp olive oil
salt
pepper
1 lb green beans, stem ends removed and cut into 1 1/2-inch pieces
2 heads romaine lettuce, soaked to remove grit , spines removed and dried in a salad spinner
2 large oranges, peeled, cut into bite size pieces
2 cucumbers, peeled , cut into quarters lengthwise, seeds removed and cut into 1/4-inch slices
6 sprigs mint, stripped from stems , chiffonnade

Directions:

Dressing:
Prepare the vinaigrette, just before use. Place the lime in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since the lime will be hot coming from the microwave, you will need to set it aside briefly, until it cools just enough to handle. Pour vinegar into a blender, turn it on, and then squeeze in lime juice from the micro-waved lime. Leaving the blender running, add 1 at a time through the feed opening: mint, mustard, garlic chives, honey, salt, and ground pepper, and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream.
Heat grill. Brush fennel and mushrooms with olive oil, and season with salt and pepper. Grill until they begin to soften, and then allow cooling.
Bring a pot of water to boiling. Have a bowl of ice water standing by. Add salt and blanch green beans for 2 to 3 minutes, then stop the cooking by plunging into the ice water.
Separate the lettuce into bite size pieces and add to a mixing bowl with oranges, cucumbers, and mint. Slice the fennel and mushrooms and add to the bowl. Add dressing and toss to coat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	305.9 Kcal (1281 kJ)
Calories from fat	236.33 Kcal
		% Daily Value*
Total Fat	26.26g	40%
Sodium	621.6mg	26%
Potassium	752.52mg	16%
Total Carbs	15.29g	5%
Sugars	6.38g	26%
Dietary Fiber	6.64g	27%
Protein	4.03g	8%
Vitamin C	20.8mg	35%
Iron	2.7mg	15%
Calcium	98.4mg	10%

Amount Per 100 g
Calories	87.08 Kcal (365 kJ)
Calories from fat	67.28 Kcal
		% Daily Value*
Total Fat	7.48g	40%
Sodium	176.95mg	26%
Potassium	214.23mg	16%
Total Carbs	4.35g	5%
Sugars	1.82g	26%
Dietary Fiber	1.89g	27%
Protein	1.15g	8%
Vitamin C	5.9mg	35%
Iron	0.8mg	15%
Calcium	28mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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