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Fennel Salad

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.

Nutrition Facts

0 servings

Serving size

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