Prune, Orange, Fennel, And Red Onion Salad With Mixed Greens
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Dried Pitted Prune1 cup
Orange Juice1 tsp
Fennel Seed2
Oranges2 tbsps
Olive Oil2 tbsps
Sherry Wine Vinegar1 tsp
Orange Peel (grated)2 tbsps
Red Onion (minced)Directions:
1
Combine first 3 ingredients in small saucepan
2
Bring to boil
3
Reduce heat; cover and simmer until prunes are soft and juice is reduced to 2 tablespoons, about 6 minutes
4
Transfer prunes to bowl; reserve juice
5
Chill prunes until cold, about 2 hours
6
Cut into quarters
7
Cut peel and white pith from oranges
8
Working over bowl to catch juice and using small sharp knife, cut between membranes to release segments
9
Combine 2 tablespoons orange juice from bowl, oil, vinegar, grated orange peel, and reserved prune juice; whisk to blend
10
Season dressing with salt and pepper
11
Gently toss orange segments, minced red onion, 1 tablespoon fennel fronds, and 1 tablespoon dressing in medium bowl
12
Combine mixed greens, onion rings, and fennel bulbs in large bowl
13
Toss with remaining dressing
14
Divide salad among 4 plates
15
Top with prunes and orange mixture
16
Combine first 3 ingredients in small saucepan
17
Bring to boil
18
Reduce heat; cover and simmer until prunes are soft and juice is reduced to 2 tablespoons, about 6 minutes
19
Transfer prunes to bowl; reserve juice
20
Chill prunes until cold, about 2 hours
21
Cut into quarters
22
Cut peel and white pith from oranges
23
Working over bowl to catch juice and using small sharp knife, cut between membranes to release segments
24
Combine 2 tablespoons orange juice from bowl, oil, vinegar, grated orange peel, and reserved prune juice; whisk to blend
25
Season dressing with salt and pepper
26
Gently toss orange segments, minced red onion, 1 tablespoon fennel fronds, and 1 tablespoon dressing in medium bowl
27
Combine mixed greens, onion rings, and fennel bulbs in large bowl
28
Toss with remaining dressing
29
Divide salad among 4 plates
30
Top with prunes and orange mixture