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Fennel and Clementine Salad
This light and delicious salad whips up in under 20 minutes and is full of delicious flavors that everyone loves!
Course
dinner, holidays, Side Dish
Cuisine
American
Diet
Vegetarian
Prep Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
8
servings
Calories
12
kcal
Author
Jessy Freimann
Equipment
cutting board
chefs knife
measuring cups
salad bowl
salad tongs
Ingredients
5
ounces
Mixed baby greens
3
Clementine tangerines
peeled and pieces broken up
1
bulb
Fennel
cleaned and sliced thin
14
ounce
can Whole hearts of palm
drained and cut into bite-size pieces
14
ounce
can Black olives
3
Tablespoons
Crumbly blue cheese
⅓
cup
Girard's Champagne Vinaigrette
or the dressing of your choice
Fresh ground pepper to taste
for garnish
Instructions
Mix all vegetables in a large bowl or plate.
Toss with a light amount of dressing (less is more, so start with less- you could always add more!).
Add some fresh ground pepper and serve immediately.
Notes
This can be assembled ahead and dressed just prior to serving.
Nutrition
Serving:
0.75
cup
|
Calories:
12
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
20
mg
|
Potassium:
152
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
240
IU
|
Vitamin C:
8
mg
|
Calcium:
17
mg
|
Iron:
1
mg