Lighten things up with this crunchy fennel salad. This salad works great as a refreshing side dish or serve it topped with grilled chicken or salmon for an easy weeknight meal.
For the Salad
1 large fennel bulb with fronds, cut in half and thinly sliced
3 cups arugula
1 small green apple, thinly sliced
2 stalks celery, chopped
1 small cucumber, thinly sliced
¼ cup dried cranberries or cherries
½ cup pecans, chopped
For the dressing
¼ cup extra virgin olive oil
juice of 1/2 a lemon (about 3 tablespoons)
1 tbsp dijon mustard
½ tsp ground cinnamon
¼ tsp salt
⅛ tsp fresh ground pepper
For the dressing
1
Place all the dressing ingredients into a small jar with a tight-fitting lid. Shake until well combined and dressing has emulsified.
For the Salad
2
Add all the salad ingredients into a large serving bowl. Drizzle the desired amount of dressing over the salad and toss to coat. Serve immediately.
Ingredients
For the Salad
1 large fennel bulb with fronds, cut in half and thinly sliced
3 cups arugula
1 small green apple, thinly sliced
2 stalks celery, chopped
1 small cucumber, thinly sliced
¼ cup dried cranberries or cherries
½ cup pecans, chopped
For the dressing
¼ cup extra virgin olive oil
juice of 1/2 a lemon (about 3 tablespoons)
1 tbsp dijon mustard
½ tsp ground cinnamon
¼ tsp salt
⅛ tsp fresh ground pepper
Directions
For the dressing
1
Place all the dressing ingredients into a small jar with a tight-fitting lid. Shake until well combined and dressing has emulsified.
For the Salad
2
Add all the salad ingredients into a large serving bowl. Drizzle the desired amount of dressing over the salad and toss to coat. Serve immediately.