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

Name: Prune, Orange, Fennel, and Red Onion Salad with Mixed Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

Servings: persons

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

1
Combine first 3 ingredients in small saucepan.
2
Bring to boil.
3
Reduce heat; cover and simmer until prunes are soft and juice is reduced to 2 tablespoons, about 6 minutes.
4
Transfer prunes to bowl; reserve juice.
5
Chill prunes until cold, about 2 hours.
6
Cut into quarters.
7
Cut peel and white pith from oranges.
8
Working over bowl to catch juice and using small sharp knife, cut between membranes to release segments.
9
Combine 2 tablespoons orange juice from bowl, oil, vinegar, grated orange peel, and reserved prune juice; whisk to blend.
10
Season dressing with salt and pepper.
11
Gently toss orange segments, minced red onion, 1 tablespoon fennel fronds, and 1 tablespoon dressing in medium bowl.
12
Combine mixed greens, onion rings, and fennel bulbs in large bowl.
13
Toss with remaining dressing.
14
Divide salad among 4 plates.
15
Top with prunes and orange mixture.

129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup dried pitted prunes, 1/2 cup orange juice, 1/4 teaspoon fennel seeds, 2 oranges, and more.

Yes, Prune, Orange, Fennel, and Red Onion Salad with Mixed Greens falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

How did you like this recipe?

Frequently Asked Questions