Plum-Fennel Salad with Honey-Ginger Dressing
Plum-Fennel Salad with Honey-Ginger Dressing is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish. This recipe makes 4 servings with 177 calories, 1g of protein, and 14g of fat each. For 59 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up white wine vinegar, salt, olive oil, and a few other things to make it today. 49 people were impressed by this recipe. It is brought to you by Epicurious. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a good spoonacular score of 42%. Plum-Fennel Salad with Honey-Ginger Dressing, Pineapple-Fennel Salad with Ginger-Sesame Dressing, and Fruit Salad With Honey Ginger Lime Dressing are very similar to this recipe.
Servings: 4
Ingredients:
1/2 small fennel bulb, thinly sliced
1 1/2 teaspoon finely grated peeled ginger, divided
2 1/2 teaspoons honey
Olive oil, toasted sesame seeds, and fennel fronds for garnish
1/4 cup fresh orange juice
3 large red plums, cut into thin wedges
A pinch of salt
1 tablespoon white wine vinegar.jpg)
Equipment:
whisk
bowl
Cooking instruction summary:
Preparation Whisk 1/4 cup fresh orange juice, 1 tablespoon white wine vinegar, 2 1/2 teaspoons honey, 1 teaspoon finely grated peeled ginger, and a pinch of salt in a medium bowl. Cut 3 large red plums into thin wedges and thinly slice 1/2 small fennel bulb. Add to dressing; toss to coat. Cover and chill 30 minutes to allow fennel to soften and flavors to get to know one another. Toss 1/2 teaspoon finely grated peeled ginger into fruit salad. Serve drizzled with olive oil and topped with toasted sesame seeds and fennel fronds.
Step by step:
1. Whisk 1/4 cup fresh orange juice, 1 tablespoon white wine vinegar, 2 1/2 teaspoons honey, 1 teaspoon finely grated peeled ginger, and a pinch of salt in a medium bowl.
2. Cut 3 large red plums into thin wedges and thinly slice 1/2 small fennel bulb.
3. Add to dressing; toss to coat. Cover and chill 30 minutes to allow fennel to soften and flavors to get to know one another.
4. Toss 1/2 teaspoon finely grated peeled ginger into fruit salad.
5. Serve drizzled with olive oil and topped with toasted sesame seeds and fennel fronds.
Nutrition Information:
covered percent of daily need
