Fennel, Spinach, Orange Salad With a Red Currant Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Just a nice twist for a every night salad or dinner party. This is the most simple elegant salad, but just think ... canned mandarin oranges, a bag of baby spinach and a jar of current jelly, a few other ingredients and you that is it. I love to garnish this with a little feta, but that is up to you. To me it just makes the salad. Ingredients:
7 ounces baby spinach (dole or any name brand, just 1 bag) |
1 large fennel bulb, cut in half and thin sliced |
1 medium onion, cut in half and then thin sliced |
7 ounces mandarin oranges, drained (one small can) |
5 ounces feta cheese (i just use one of the tubs with already crumbled to make it easy, use as much as you want for a garn) |
1/4 cup red currant jelly |
1/4 olive oil |
1 tablespoon red wine vinegar |
1/4 teaspoon red pepper flakes |
1/2 teaspoon kosher salt, to taste |
1/4 teaspoon ground black pepper, to taste |
Directions:
1. Dressing - Mix in a measuring cup the jelly, olive oil, vinegar, red pepper flakes, salt and pepper and heat in the micro until the jelly thins out a bit.
2. Salad - Just mix the greens with the fennel, onion and oranges and toss well.
3. Dressing #2 - One more time, lightly heat the dressing on medium until warm but not boiling and toss over the salad. You want the dressing warm. Then top with the feta cheese and fresh ground black pepper and serve.
4. This is a great salad with a roast chicken or roasted pork tenderloin. It is very simple but really unique and different but everyone always seems to love it.
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