Fennel and Orange Salad with Lemon-Ginger Vinaigrette

Vegetarian
Vegan
Dairy Free
Health score
58%
Fennel and Orange Salad with Lemon-Ginger Vinaigrette
25 min.
4
204kcal

Suggestions


Welcome to a refreshing culinary experience with our Fennel and Orange Salad, perfectly complemented by a zesty Lemon-Ginger Vinaigrette. This vibrant dish is not only a feast for the eyes but also a delightful explosion of flavors that will awaken your taste buds. Imagine the crispness of thinly sliced fennel mingling with the sweet, juicy segments of navel oranges, all tossed together with peppery mustard greens and crunchy homemade croutons.

Whether you're looking for a light side dish, a starter to impress your guests, or a healthy snack, this salad fits the bill. It's vegetarian, vegan, and dairy-free, making it a versatile choice for various dietary preferences. The combination of fresh ingredients and the bright, tangy dressing creates a harmonious balance that is both satisfying and invigorating.

Ready in just 25 minutes, this salad is perfect for busy weeknights or as a stunning addition to your next gathering. The toasty baguette croutons add a delightful crunch, while the lemon and ginger vinaigrette brings a refreshing zing that ties everything together. With only 204 calories per serving, you can indulge guilt-free. So, gather your ingredients and get ready to enjoy a dish that celebrates the beauty of fresh produce and simple, wholesome flavors!

Ingredients

  • 0.3  crusty baguette very thinly sliced
  •  fennel bulb trimmed very thinly sliced
  • teaspoon ginger finely grated peeled
  • 0.5 teaspoon pepper black
  • servings kosher salt 
  • teaspoon lemon zest finely grated
  • cups mustard greens 
  •  navel oranges 
  • tablespoons olive oil extra virgin extra-virgin
  • teaspoon orange zest finely grated
  • tablespoons citrus champagne vinegar 

Equipment

  • bowl
  • baking sheet
  • oven
  • knife
  • whisk

Directions

  1. Preheat oven to 375°F.
  2. Place baguette slices on a rimmed baking sheet and toast, 8-10 minutes.
  3. Let cool and break into pieces. Meanwhile, whisk vinegar, lemon and orange zests, ginger, and pepper in a large bowl; season with salt and whisk in oil.
  4. Using a sharp knife, cut all peel and white pith from oranges; discard. Working over bowl with dressing, cut between membranes to release segments into bowl; discard membranes.
  5. Add fennel, fennel fronds, mustard greens, and croutons to bowl; toss to combine.
  6. Per serving: 240 calories, 12 g fat, 5 g fiber
  7. Bon Appétit

Nutrition Facts

Calories204kcal
Protein8.36%
Fat47.67%
Carbs43.97%

Properties

Glycemic Index
48.94
Glycemic Load
6.57
Inflammation Score
-9
Nutrition Score
19.021304296411%

Flavonoids

Eriodictyol
0.63mg
Hesperetin
15.31mg
Naringenin
4.97mg
Apigenin
0.01mg
Luteolin
0.5mg
Isorhamnetin
9.07mg
Kaempferol
21.45mg
Myricetin
0.01mg
Quercetin
5.2mg

Nutrients percent of daily need

Calories:204.02kcal
10.2%
Fat:11.4g
17.54%
Saturated Fat:1.61g
10.06%
Carbohydrates:23.65g
7.88%
Net Carbohydrates:18g
6.55%
Sugar:9.75g
10.84%
Cholesterol:0mg
0%
Sodium:333.64mg
14.51%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.5g
9%
Vitamin K:188.42µg
179.45%
Vitamin C:88.98mg
107.85%
Vitamin A:1948.45IU
38.97%
Fiber:5.65g
22.61%
Vitamin E:3.13mg
20.89%
Potassium:603.13mg
17.23%
Folate:63.35µg
15.84%
Calcium:142.91mg
14.29%
Vitamin B1:0.19mg
12.7%
Manganese:0.24mg
12.08%
Iron:2.11mg
11.69%
Magnesium:40.76mg
10.19%
Vitamin B6:0.2mg
10.16%
Vitamin B2:0.17mg
9.86%
Phosphorus:94mg
9.4%
Vitamin B3:1.84mg
9.21%
Copper:0.18mg
9.17%
Selenium:3.63µg
5.18%
Vitamin B5:0.5mg
5.04%
Zinc:0.45mg
2.98%
Source:Epicurious