ORANGE AND FENNEL SALAD RECIPE | ROBIN MILLER | FOOD NETWORK
Provided by Robin Miller : Food Network
Categories appetizer
Total Time 10 minutes
Prep Time 10 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.
GRANDMOTHER'S ORANGE SALAD RECIPE: HOW TO MAKE IT
This orange salad dessert is slightly sweet and tangy, too. It adds beautiful color to any meal and appeals to all ages! —Ann Eastman, Santa Monica, California
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Drain oranges and pineapple, reserving juices. Set oranges and pineapple aside. Add water to juices to measure 2 cups. Place in a saucepan and bring to a boil; pour over gelatin in a large bowl. Stir until gelatin is dissolved. Stir in sherbet until smooth. , Chill until partially set (watch carefully). Fold in oranges, pineapple and bananas. Pour into an oiled 6-cup mold. Chill until firm.
Nutrition Facts : Calories 161 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 55mg sodium, CarbohydrateContent 39g carbohydrate (35g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
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When I take this dish to potlucks during the holidays, people always ooh and aah. Feel free to top with whipped cream for added appeal. —Carol Mead, Los Alamos, New Mexico
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- Sprinkle unflavored gelatin over 1 tablespoon cold water; let stand 1 minute. Add boiling water and raspberry gelatin; stir until gelatin is dissolved, about 2 minutes. Stir in remaining cold water. Refrigerate until thickened, about 45 minutes., Pulse 2-1/3 cups cranberries, apples and orange in a food processor until chopped. Transfer to a small bowl; stir in sugar. Stir fruit mixture into thickened gelatin. Fold in walnuts, celery and remaining whole cranberries., Coat a 10-in. fluted tube pan, an 8-cup ring mold or two 4-cup molds with cooking spray; pour in gelatin mixture. Cover and refrigerate overnight or until firm. Unmold onto a platter.
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- 4. Refrigerate for 10 minutes and serve cold.
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- 4. Refrigerate for 10 minutes and serve cold.
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- To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.
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FENNEL AND ORANGE SALAD | JAMIE OLIVER SALAD RECIPES
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 136 calories per serving
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 136 calories per serving
- Using a speed peeler, shave the fennel, then place in a bowl of ice water.
- Toast the almonds in a dry frying pan, then crush in a pestle and mortar.
- Peel and very thinly slice the oranges, then arrange on a platter.
- Pick the mint leaves. Drain the fennel, spin, then mix with the mint, rocket, a splash of sherry vinegar and oil, and season well with sea salt and black pepper.
- Scatter the fennel mixture over the oranges and top with toasted almonds.
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ORANGE AND FENNEL SALAD RECIPE | ROBIN MILLER | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 10 minutes
Category appetizer
Cuisine american
Reviews 4.7
Total Time 10 minutes
Category appetizer
Cuisine american
- Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.
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This orange salad dessert is slightly sweet and tangy, too. It adds beautiful color to any meal and appeals to all ages! —Ann Eastman, Santa Monica, California
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- Drain oranges and pineapple, reserving juices. Set oranges and pineapple aside. Add water to juices to measure 2 cups. Place in a saucepan and bring to a boil; pour over gelatin in a large bowl. Stir until gelatin is dissolved. Stir in sherbet until smooth. , Chill until partially set (watch carefully). Fold in oranges, pineapple and bananas. Pour into an oiled 6-cup mold. Chill until firm.
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When I take this dish to potlucks during the holidays, people always ooh and aah. Feel free to top with whipped cream for added appeal. —Carol Mead, Los Alamos, New Mexico
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Lunch, Side Dishes
Calories 154 calories per serving
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Reviews 4.6
Total Time 20 minutes
Category Lunch, Side Dishes
Calories 154 calories per serving
- Sprinkle unflavored gelatin over 1 tablespoon cold water; let stand 1 minute. Add boiling water and raspberry gelatin; stir until gelatin is dissolved, about 2 minutes. Stir in remaining cold water. Refrigerate until thickened, about 45 minutes., Pulse 2-1/3 cups cranberries, apples and orange in a food processor until chopped. Transfer to a small bowl; stir in sugar. Stir fruit mixture into thickened gelatin. Fold in walnuts, celery and remaining whole cranberries., Coat a 10-in. fluted tube pan, an 8-cup ring mold or two 4-cup molds with cooking spray; pour in gelatin mixture. Cover and refrigerate overnight or until firm. Unmold onto a platter.
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Calories 256.5 per serving
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From jamieoliver.com
Total Time 15 minutes
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- Using a speed peeler, shave the fennel, then place in a bowl of ice water.
- Toast the almonds in a dry frying pan, then crush in a pestle and mortar.
- Peel and very thinly slice the oranges, then arrange on a platter.
- Pick the mint leaves. Drain the fennel, spin, then mix with the mint, rocket, a splash of sherry vinegar and oil, and season well with sea salt and black pepper.
- Scatter the fennel mixture over the oranges and top with toasted almonds.
See details
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