Prune, Orange, Fennel, and Red Onion Salad with Mixed Greens

Prune, Orange, Fennel, and Red Onion Salad with Mixed Greens
Photo by Susan Gentry McWhinney

Ingredients

  • 2 thin red onion rings
  • 2 medium fennel bulbs with fronds
  • 2 tablespoons red onion
  • ½ teaspoon grated orange peel
  • ¼ teaspoon fennel seeds
  • ½ cup orange juice
  • 2 tablespoons olive oil
  • + 4 more ingredients
    • 2 tablespoons Sherry wine vinegar
    • 1 cup dried pitted prunes
    • 6 cups mixed baby greens
    • 2 oranges

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. Cut peel and white pith from...

View full recipe at Epicurious

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