A crisp and luscious salad that tastes restaurant-worthy
Thinly sliced fennel, tossed in a creamy lemon dressing, work to make this crisp and luscious salad a new favorite recipe made with fresh and tasty ingredients. For an added treat, try topping this salad with fish, like wild-caught salmon, to create a satisfying salad meal. This salad can also be a nice accompaniment to pork loin or chicken. We recommend our fan-favorite, Slow Cooker Balsamic Chicken. The thinly shaved, or cut fennel, in our Creamy Lemon Dressing with Orange Wedges and Fresh Mint, is so good, your friends and family will think it came from a healthy salad menu at a restaurant.
Also, try some of these other Salad Recipes from Skinny Ms.
Creamy Fennel Salad with Orange Wedges and Fresh Mint
Ingredients
- 3 fennel bulbs medium
- 1 lemon
- 1/4 cup olive oil
- 1 tablespoon dijon mustard
- 1 teaspoon salt fine-grained kosher preferred
- 1/2 cup mint leaves fresh, loosely packed
- 1/4 cup fennel fronds chopped, see the video below
- 1 orange peeled and separated into wedges (sweet Valencia is a good choice, if available)
- black pepper freshly ground, to taste
Instructions
- Be sure to watch the video below for "How to Prepare Fennel".
- Clean the fennel by washing the outside of the bulb. Cut off the fronds and save. Shave the fennel with a mandolin or with a knife by cutting closely across the surface. The fennel should be sliced thin. Toss in a bowl with the mint, ¼ cup of the chopped fennel fronds and orange wedges.
Dressing Instructions
- In a small bowl put the Dijon mustard and squeeze in the juice of 1 lemon. Slowly drizzle in the olive oil, whisking as you go. Add salt to taste, and continue to whisk until fully combined and creamy.
- Drizzle dressing over the salad and toss to combine. Sprinkle with freshly ground black pepper to taste.
Nutrition Information
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