Salad of The Greens with Fennel, Mint and Orange

Name: Salad of The Greens with Fennel, Mint and Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lime; 2 tablespoons apple cider vinegar; 2 to 3 sprigs mint, stripped from stems; 1 teaspoon Dijon mustard; 2 teaspoons chopped garlic chives; 1 tablespoon honey; 2 teaspoon salt; 1/4 teaspoon ground black pepper; 3/4 cup olive oil; 1 large head fennel, separated, dried tips removed; 1 cup large white mushrooms (about 4 ounces), cleaned; 2 to 3 tablespoons olive oil; Salt; Pepper; 1 pound green beans, stem ends removed and cut into 1 1/2-inch pieces; 2 heads romaine lettuce, soaked to remove grit, spines removed and dried in a salad spinner; 2 large oranges, peeled, cut into bite size pieces; 2 cucumbers, peeled, cut into quarters lengthwise, seeds removed and cut into 1/4-inch slices; 6 sprigs mint, stripped from stems, chiffonnade

Servings: persons

1 lime
2 tablespoons apple cider vinegar
2 to 3 sprigs mint, stripped from stems
1 teaspoon Dijon mustard
2 teaspoons chopped garlic chives
1 tablespoon honey
2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup olive oil
1 large head fennel, separated, dried tips removed
1 cup large white mushrooms (about 4 ounces), cleaned
2 to 3 tablespoons olive oil
Salt
Pepper
1 pound green beans, stem ends removed and cut into 1 1/2-inch pieces
2 heads romaine lettuce, soaked to remove grit, spines removed and dried in a salad spinner
2 large oranges, peeled, cut into bite size pieces
2 cucumbers, peeled, cut into quarters lengthwise, seeds removed and cut into 1/4-inch slices
6 sprigs mint, stripped from stems, chiffonnade

1
Prepare the vinaigrette, just before use.
2
Place the lime in a small microwave-safe bowl and microwave until the essential oils in the skin are released.
3
Since the lime will be hot coming from the microwave, you will need to set it aside briefly, until it cools just enough to handle.
4
Pour vinegar into a blender, turn it on, and then squeeze in lime juice from the micro-waved lime.
5
Leaving the blender running, add 1 at a time through the feed opening: mint, mustard, garlic chives, honey, salt, and ground pepper, and blend until smooth.
6
While keeping the blender running, add oil through the feed opening in a slow stream.
7
Heat grill.
8
Brush fennel and mushrooms with olive oil, and season with salt and pepper.
9
Grill until they begin to soften, and then allow cooling.
10
Bring a pot of water to boiling.
11
Have a bowl of ice water standing by.
12
Add salt and blanch green beans for 2 to 3 minutes, then stop the cooking by plunging into the ice water.
13
Separate the lettuce into bite size pieces and add to a mixing bowl with oranges, cucumbers, and mint.
14
Slice the fennel and mushrooms and add to the bowl.
15
Add dressing and toss to coat.

1005

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 lime, 2 tablespoons apple cider vinegar, 2 to 3 sprigs mint, stripped from stems, 1 teaspoon Dijon mustard, and more.

Yes, Salad of The Greens with Fennel, Mint and Orange 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.

That's it — enjoy your meal!