Name: Prune, Orange, Fennel, and Red Onion Salad with Mixed Greens
Yield: Makes 4 Servings
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

Recipe information

Yield
Makes 4 Servings

Ingredients

cup dried pitted prunes

/2 cup orange juice

/4 teaspoon fennel seeds

oranges

tablespoons olive oil

tablespoons Sherry wine vinegar

/2 teaspoon grated orange peel

tablespoons minced red onion

medium fennel bulbs with fronds; 1 tablespoon fronds chopped, bulbs trimmed and thinly sliced

cups mixed baby greens

thin red onion rings

Need to make a substitution?

Preparation

Step 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.
Step 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.
Step 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.

Explore Bon AppétitSalad Prune Dried Fruit Fruit Orange Citrus Fennel Vegetable Red Onion Onion Side Dairy-Free Gluten-Free Nut-Free Vegan Vegetarian Dinner

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes