Mixed Greens with Tangerines & Fennel
.
Yield
4 servingsPrep
10 minCook
0 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 2 | tablespoons |
rice vinegar
|
|
| 2 | tablespoons |
shallots
chopped |
|
| 1 | teaspoon |
tangerine peel
finely grated |
* |
| 5 | ounces |
mixed salad greens
baby |
|
| 2 | medium |
fennel bulb
very thinly sliced crosswise, fronds chopped |
*
|
| 4 | each |
tangerines
peeled, segmented |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 3E+1 | ml |
rice vinegar
|
|
| 3E+1 | ml |
shallots
chopped |
|
| 5 | ml |
tangerine peel
finely grated |
* |
| 144.5 | ml/g |
mixed salad greens
baby |
|
| 2 | medium |
fennel bulb
very thinly sliced crosswise, fronds chopped |
*
|
| 4 | each |
tangerines
peeled, segmented |
* |
Directions
Whisk first 4 ingredients in small bowl.
Season dressing with salt and pepper.
Divide greens among 4 plates.
Scatter sliced fennel and tangerines over.
Sprinkle with salt and pepper.
Drizzle dressing over, sprinkle with chopped fronds, and serve.
