Cherry-Fennel Salad Dressing
Prep Time :10 Minutes
- 1/2 cup chopped onion
- 2 tablespoons olive oil
- 1/4 cup wine vinegar
- 2 tablespoons honey
- 1 teaspoon crushed fennel seeds
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 cups Northwest fresh sweet cherries,
pitted and halved
- Marinated Poached Halibut*
- 4 lettuce leaves
- 2 green onions, diagonally sliced
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Sauté onion in oil until crisp tender. Add
vinegar, honey, fennel, salt and pepper, bring
mixture to a boil. Add cherries and boil 1 minute.
Cool. Arrange halibut on lettuce leaves. Spoon
cherry dressing over halibut and sprinkle with
sliced green onions. May be served warm or cold.
Makes 4 servings.
Marinated Poached Halibut: Combine 1/4 cup each
water and white wine vinegar, 2 tablespoons each dry
white wine and olive oil, 1 tablespoon sugar, 3/4
teaspoon salt and 1/4 teaspoon each dried thyme and
dried peppercorns. Bring mixture to boil and simmer
5 minutes. Add 1 pound cubed halibut and simmer 3 to
5
minutes or until fish barely flakes when tested
with a fork. Drain and use in warm or cold salads.
Makes 4 servings.
Nutritional Analysis Per Serving: 211 Cal., 9.0 g
pro., 8.4 g fat (35% Cal. from fat), 26.4 g carb.,
12 mg chol., 1.6 g fiber and 292 mg sodium.