Grilled Fennel, Tomato and Baby Greens Salad with Bacon
- Yield: 3-4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 326
- Total Fat
- 31
- Saturated Fat
- 6
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 17
- Sodium
- 436
- Total: 30 min
- Prep: 30 min
Ingredients
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
Directions
- Heat grill to medium-high heat.
- 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.
- Combine salad blend, tomatoes from pouch, fennel and bacon in large bowl. Toss with Red Wine Vinaigrette, to taste.
- Red Wine Vinaigrette:
- 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.