Springtime chopped salad
Enjoy this fresh and vibrant salad that celebrates the best of spring’s bounty.
Serving Size
1 bowl
Servings
4
Prep Time
5 min
Cook Time
10-12 min
Ingredients
1 teaspoon
4-5 cups
1 cup
1/4 cup
1-ounce
2 1/2 teaspoons
1 tablespoon
1 tablespoon
1teaspoon
1/2 teaspoon
1 teaspoon
Directions
- Heat olive oil in a non-stick skillet on medium-high and stir in fennel. Cook for 10-12 minutes until lightly browned, flipping halfway through (increase heat to high if necessary). Set aside to cool.
- Toss fennel and salad ingredients in a large bowl, minus goat cheese.
- Chop salad to desired texture with a salad chopper or butcher knife, or serve un-chopped. Whisk dressing ingredients, 2 1/2 teaspoons light olive oil, 1 tablespoon water, 1 tablespoon apple cider vinegar, 1/4" small white onion, 1 teaspoon poppyseeds, 1/2 teaspoon Dijon mustard, and 1 teaspoon honey in a separate bowl. Toss with salad.
- Arrange in bowls and top with goat cheese and crusty wholegrain bread.
- Handy Hint: Need more spring flavors? Caramelize 1/2 cup sliced radishes with fennel.
Nutrition Information
| Calories | 154.2 |
| Fat | 9.7 g |
| Saturated fat | 2.3 g |
| Polyunsaturated fat | 1.6 g |
| Monounsaturated fat | 5.3 g |
| Cholesterol | 5.6 mg |
| Sodium | 131.1 mg |
| Fiber | 5.5 g |
| Protein | 5.4 g |
Jackie Gentilesco