Mixed Greens with Tangerines and Fennel
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons rice vinegar
- 1/4 cup olive oil
- 2 tablespoons chopped shallot
- 1 teaspoon finely grated tangerine peel
- 1 5-ounce package mixed baby greens
- 2 medium fennel bulbs, very thinly sliced crosswise, fronds chopped
- 4 tangerines, peeled, segmented
Preparation 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. Per serving: 199.26 (kcal) calories, 65.4 % calories from fat, 14.48 g fat, 2.00 g saturated fat, 0 mg cholesterol, 17.44 g carbohydrates, 5.04 g dietary fiber, 7.05 g total sugars, 12.40 g net carbohydrates, 2.43 g protein Nutritional analysis provided by Bon Appétit
Preparation 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. Per serving: 199.26 (kcal) calories, 65.4 % calories from fat, 14.48 g fat, 2.00 g saturated fat, 0 mg cholesterol, 17.44 g carbohydrates, 5.04 g dietary fiber, 7.05 g total sugars, 12.40 g net carbohydrates, 2.43 g protein Nutritional analysis provided by Bon Appétit
