Grilled Fennel, Tomato and Baby Greens Salad with Bacon

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  • Total: 30 min
  • Prep: 30 min
  • Yield: 3-4 servings
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1 large fennel bulb, trimmed, cut through core into 1/3-inch-thick slices

Olive oil

Salt and ground black pepper, to taste

1 pkg. (7.75 oz.) DOLE® Extra Veggie™ with Grape Tomatoes

3 to 4 slices bacon, cooked, drained and crumbled

Red Wine Vinaigrette, recipe follows

Red Wine Vinaigrette:

3 tablespoons red wine vinegar

1 garlic clove

1/2 teaspoon salt and 1/2 teaspoon black pepper

1/3 cup olive oil

1/2 teaspoon Dijon-style mustard

1/2 teaspoon dried oregano crushed


  1. Heat grill to medium-high heat.
  2. Lightly brush fennel slices with oil; season with salt and pepper, to taste. Grill 14 to 15 minutes, turning once, or until tender crisp. Cut slices in half.
  3. Combine salad blend, tomatoes from pouch, fennel and bacon in large bowl. Toss with Red Wine Vinaigrette, to taste.
  4. Red Wine Vinaigrette:
  5. Whisk together 2 tablespoons lime juice, 2 tablespoons orange juice, 2 tablespoons olive oil, 2 teaspoons sugar, 1 teaspoon red wine vinegar, 1/8 teaspoon ground cayenne pepper and salt, to taste until well blended. Makes about 1/3 cup.