Shaved Fennel Salad With Dill, Arugula and Walnuts
Ready In: 20 mins
Serves: 4
Ingredients
- 2 fennel bulbs, thinly shaved
- 14 cups zucchini, thinly sliced
- 2⁄3 cup fresh dill, coarsely snipped fresh
- 1⁄4 cup lemon juice
- 1⁄4 cup walnut oil or 1⁄4 cup olive oil
- 1 teaspoon honey
- 1⁄4 teaspoon salt
- 6 cups arugula
- 1⁄2 cup walnuts, toasted, chopped
- 1⁄3 cup feta cheese, crumbled
Directions
- Directions:
- 1. In a medium bowl combine fennel, zucchini, and dill. For dressing, in a screw-top jar combine lemon juice, oil, honey, and salt. Cover and shake well to combine. Add dressing to fennel mixture; toss to coat. Marinate at room temperature for at least 20 minutes or up to 1 hour.
- 2. To serve, place arugula in a large serving bowl. Add undrained fennel mixture. Toss gently to combine. Sprinkle with walnuts and feta cheese.
- From the Test Kitchen.
- To toast walnuts, preheat oven to 350 degrees F. Spread nuts on a baking sheet. Bake about 7 minutes or until toasted and fragrant, stirring twice.
- Icon: high fiber, energy boosting, gluten free, vegetarian.
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