Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Fennel-Kale Salad with Blood Oranges
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 266
- Total Fat
- 21 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 6 milligrams
- Sodium
- 221 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 5 grams
- Sugar
- 10 grams
- Protein
- 5 grams
Fennel and orange is a classic salad combination. This version is elevated with the addition of tender baby kale, crunchy toasted hazelnuts and creamy gorgonzola cheese.
Directions
- Whisk 2 tablespoons white balsamic vinegar with 1/4 cup olive oil in a large bowl; season with salt and pepper. Add 1 very thinly sliced fennel bulb, 1 tablespoon chopped fronds, 2 segmented blood oranges, 2 cups baby kale and 1/4 cup each thinly sliced red onion and chopped toasted hazelnuts; toss. Top with crumbled gorgonzola.
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