Blood Orange & Fennel Salad
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30 Min
Prep : 20 Min Cook: 10 Min
Caramelized pecans, tart blood orange sections and ribbons of fennel make this delish side salad pretty enough for a special occasion.
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2 Servings
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
3 Tbsp. coarsely chopped pecans
2
1 Tbsp. sugar
3
2 cups torn mixed Italian greens
4
1 cup shaved fennel
5
1 blood orange, peeled, sectioned
6
2 Tbsp. chopped red onions
7
1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
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How do I make it ?
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Step 1
Spray large sheet of parchment with cooking spray. Cook nuts and sugar in small nonstick skillet on medium heat 3 to 5 min. or until sugar is caramelized, stirring constantly. Spread onto prepared parchment; cool 10 min. Break into pieces. Step 2
Toss greens with fennel, oranges and onions in medium bowl. Add dressing; mix lightly. Step 3
Spoon salad onto 2 plates; top with nuts. Kraft Kitchen Tips!
Substitute
Prepare using a navel orange.
Nutrition
Calories
210
Calories From Fat
0
% Daily Value
Fat 12 g
Saturated fat 1 g
5 %
Cholesterol 0 mg
Sodium 350 mg
15 %
Carbohydrate 25 g
Fibre 5 g
Sugars 16 g
Protein 3 g
Vitamin A
30 %
Vitamin C
100 %
Calcium
8 %
Iron
20 %
Servings
2 servings, 1-1/2 cups (375 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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