Spring Salad with Fennel and Orange

Ingredients and Weight:

• Baby lettuce mix: 16 oz
• Fennel bulb, thinly sliced: 1/2 lb
• Oranges, segmented: 2
• Walnuts, toasted: 1/2 cup
• Goat cheese, crumbled: 1/2 cup
• Onion, thinly sliced: 1/4 cup
• Olive oil: 1/4 cup
• Balsamic vinegar: 2 tablespoons
• Salt and pepper: to taste

Preparation Time:

15 minutes

Cooking Time:

0 minutes

Difficulty Level:

2 (simple to moderate)

Preparation Method Steps:

1. Wash and dry the baby lettuce mix.
2. Slice the fennel bulb thinly.
3. Segment the oranges by cutting off the peel and slicing between the membranes.
4. Toast the walnuts in a skillet over medium heat until fragrant.
5. Crumble the goat cheese.
6. Thinly slice the onion.
7. In a large bowl, combine the lettuce mix, fennel, oranges, walnuts, goat cheese, and onions.
8. Drizzle with olive oil and balsamic vinegar.
9. Season with salt and pepper to taste.
10. Toss to combine and serve immediately.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 250
• Fat: 15 g (saturated 4 g)
• Carbohydrates: 20 g (fiber 5 g, sugar 10 g)
• Protein: 10 g

Dish Characteristics:

• Refreshing and flavorful
• Balanced combination of sweet, savory, and tangy flavors
• Crisp textures from the lettuce, fennel, and walnuts
• Creamy and nutty richness from the goat cheese
• Vibrant colors from the oranges and fennel

User Comments:

• "This salad is a perfect balance of flavors and textures. It's light and refreshing, yet satisfying."
• "I love the combination of fennel and orange. It's such a unique and delicious flavor."
• "This salad is a hit with my family and friends. It's always a crowd-pleaser."
• "I like to add some grilled chicken or shrimp to this salad for extra protein."

Special Precautions and Tips:

• If fennel is not available, you can substitute celery.
• To toast the walnuts, place them in a single layer in a skillet over medium heat. Cook for 5-7 minutes, stirring occasionally, until fragrant and golden brown.
• To make the salad ahead of time, prepare all the ingredients separately and store them in airtight containers in the refrigerator. Assemble the salad just before serving.