You can serve the salad after the turkey and side dishes to refresh your appetite, then rest for a while before dessert. You can also plate the salads individually.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2003
Ingredients
Honey-Lime Vinaigrette:
Method
Place greens in large salad bowl. Halve and core fennel bulb; slice paper-thin (using mandoline if available). Place over greens. Peel tangerines; cut off white pith and cut out segments from membranes. Place over fennel bulb.
Honey-Lime Vinaigrette: In small bowl and using whisk or hand blender, whisk together tangerine juice, oil, shallot, lime juice, honey, mustard and salt. (Make-ahead: Cover salad and dressing separately and refrigerate for up to 4 hours; whisk dressing before serving.) Drizzle over salad.
Nutritional facts <b>Per serving:</b> about
- Sodium 109 mg
- Protein 2 g
- Calories 115.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 13 g
%RDI
- Iron 6.0
- Folate 36.0
- Calcium 7.0
- Vitamin A 21.0
- Vitamin C 42.0
