Tuesday, November 16, 2010

Salad with Oranges and Fennel

Recently, my friend, Mo, had me over for dinner.  I walked through her front door to the most glorious smell...homemade spaghetti sauce.  Those of you who know the husband know that he doesn't like tomatoes, so spaghetti sauce, FROM SCRATCH no less, is quite a treat for me.

All I had to contribute was a measly salad, but I have to admit, it was pretty tasty.  Not homemade sauce tasty, but, come on, it's salad.   I promised Mo I'd post the recipe.  Considering she fed me a delicious dinner and sent me home with extra sauce for my freezer, it's the least I can do.

Thanks for dinner, Mo!

Orange and Fennel Salad with Strawberry Balsamic Vinaigrette
Serves: 2

For the Salad:
4 cups mixed greens
1 bulb of fennel, halved and thinly sliced
1 orange, segmented

For the Dressing:
1 teaspoon minced shallot
1 clove garlic, peeled and sliced in half
3 tablespoons strawberry balsamic vinegar
4 tablespoons extra virgin olive oil*
Salt and pepper, to taste

Place all the salad ingredients in a bowl or on individual salad plates, then make the dressing.  Combine all dressing ingredients into a jar with a lid that seals tightly.  Put on the lid (TIGHTLY, trust me on this one), and shake it up to combine.  Remove the garlic and drizzle the dressing over the lettuce, fennel, and oranges.

*I like my dressing pretty tangy, so I only used 4 tablespoons olive oil.  If you prefer a bit less bite, add more oil to taste.


  1. Oh Erin! I loved your salad so much it's one of my many contributions to Thanksgiving this year. We needed something not quite so tan in color to make some fiber fanatics happy. I am sure it will be a wow on Thursday.
    Thanks too for making me learn how to pare an orange like Giada!

  2. I'm sure it's going to be a huge hit, Maureen! Can't wait to hear about your Turkey Day festivities.