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Blood Orange & Fennel Salad
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Blood Orange & Fennel Salad

30 Min(s)
15 Min(s) Prep
15 Min(s) Cook
Caramelized pecans, tart blood orange sections and ribbons of fennel make this delish side salad pretty enough for a special occasion.
What You Need
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2 servings
Original recipe yields 2 servings
3 Tbsp. coarsely chopped PLANTERS Pecans
1 Tbsp. sugar
2 cups torn mixed Italian greens
1 cup shaved fennel
1 blood orange, peeled, sectioned
2 Tbsp. chopped red onion s
3 Tbsp. KRAFT Tuscan House Italian Dressing
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Let's Make It
1
Cook nuts and sugar in small nonstick skillet on medium heat 3 to 5 min. or until sugar is caramelized, stirring frequently. Spread into single layer on sheet of waxed paper sprayed with cooking spray; cool 10 min. Break into pieces.
2
Toss greens with fennel, oranges and onions in medium bowl. Add dressing; mix lightly.
3
Spoon salad onto 2 plates; top with nuts.
Kitchen Tips
Tip 1
Size Wise
Enjoy your favorite foods while keeping portion size in mind.
Tip 2
Substitute
Prepare using a navel orange.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 210mg
9%
Total Carbohydrates 22g
8%
Dietary Fibers 5g
18%
Sugars 15g
30%
Protein 3g
6%
Vitamin A
20%
Vitamin C
80%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
2 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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