You are about to leave publix.com and enter the Instacart site that they operate and control. Publix’s delivery and curbside pickup item prices are higher than item prices in physical store locations. Prices are based on data collected in store and are subject to delays and errors. Fees, tips & taxes may apply. Subject to terms & availability. Publix Liquors orders cannot be combined with grocery delivery. Drink Responsibly. Be 21. For prescription delivery, log in to your pharmacy account by using the Publix Pharmacy app or visiting 
Recipes
Shopping list
Ingredients
- 1 large fennel bulb, trimmed and thinly sliced
- 1 (9-oz) bag fresh spinach
- 1 (8-oz) can mandarin oranges, drained
- ½ cup feta cheese
- ½ cup balsamic vinaigrette
Steps
- Trim and slice the fennel bulb; place in medium bowl.
- Stir in remaining ingredients.
Other Preparation Method
Braise: Cut 1 fennel (fronds attached) into ½-inch-thick slices. Preheat large skillet on medium-high. Add 1 tablespoon olive oil, then add fennel; cook 3 minutes without turning. Turn and cook 1 more minute. Add ¼ cup each white wine and chicken broth. Cover and simmer 10 minutes or until tender. Finish with zest/juice of ½ lemon and ¼ cup grated Parmesan cheese.
Other Preparation Method
- Braise: Cut 1 fennel (fronds attached) into ½-inch-thick slices. Preheat large skillet on medium-high. Add 1 tablespoon olive oil, then add fennel; cook 3 minutes without turning. Turn and cook 1 more minute. Add ¼ cup each white wine and chicken broth. Cover and simmer 10 minutes or until tender. Finish with zest/juice of ½ lemon and ¼ cup grated Parmesan cheese.