Lamb Mini Burgers On Mixed Salad With Fennel

More from this source
Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
703
FAT
166%
CHOL
61%
SOD
11%

Comments

Add a comment

Ingredients for 4 servings

1 bulb fennel, trimmed of fronds and tops and quartered lengthwise

1/4 cup plus 2 tablespoons extra virgin olive oil (EVOO), divided

1 1/2 pounds ground lamb

2-3 tablespoons fresh rosemary leaves, chopped

1 large navel orange, zested

1/4 red onion, finely chopped, plus 1/4 sliced

Salt and pepper

1 heart romaine lettuce, chopped

1 head radicchio, chopped

1 navel orange, peeled and sectioned or sliced into disks

1/4 cup flat leaf parsley, chopped

2 tablespoons red wine vinegar

You might also like

Mixed Green Salad With Yellow Pepper Vinaigrette
Whole Living
Marinated Heirloom Tomato Salad
Sunset
Orecchiette With Cherry Tomatoes And Arugula
smitten kitchen
Summer Squash Salad With Lemon Citronette
Cookie and Kate
Mixed Citrus And Fennel Salad
Spoon Fork Bacon
Seaweed Salad
No Recipes
Israeli Salad
David Lebovitz
Middle East Salad - Fried Aubergine And Chickpeas
Salad Pride
Butternut Squash Salad With Pomegranates And To...
Pamela Salzman
Mixed Bean Salad
smitten kitchen