FANTASTICALLY EASY FENNEL SALAD RECIPE | ALLRECIPES
Bright and delicious summery salad. It is light, crunchy, and a perfect side to summer's outdoor meals. Best eaten at room temperature.
Provided by souplover Sue
Categories Salad Vegetable Salad Recipes
Total Time 15 minutes
Prep Time 15 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Toss fennel, beets, and green onions together in a salad bowl. Drizzle lemon juice and olive oil over vegetables and sprinkle parsley and lemon zest on top. Season with salt and black pepper.
Nutrition Facts : Calories 79.7 calories, CarbohydrateContent 11.6 g, FatContent 3.7 g, FiberContent 3.8 g, ProteinContent 1.9 g, SaturatedFatContent 0.5 g, SodiumContent 188.8 mg, SugarContent 4.8 g
FENNEL SALAD RECIPE - OLIVEMAGAZINE
A seriously simple fennel salad recipe, with a pomegranate molasses and sumac dressing. Use a mandoline or sharp knife to slice the fennel as thinly as possible
Provided by Adam Bush
Categories Healthy
Total Time 20 minutes
Prep Time 20 minutes
Number Of Ingredients 6
Steps:
- Put the thinly sliced fennel into a bowl full of iced water to soak for 10 minutes, then drain really well – this makes it super crunchy and crisp. Tip onto a platter or serving plate.
- Whisk together the oil, pomegranate molasses, lemon juice, ½ the sumac and some seasoning. Pour all over the fennel and then sprinkle over the remaining sumac and scatter with mint leaves.
Nutrition Facts : Calories 103 calories, FatContent 6 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3 grams fibre, ProteinContent 1 grams protein, SodiumContent 0 milligram of sodium
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FANTASTICALLY EASY FENNEL SALAD RECIPE | ALLRECIPES
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Total Time 15 minutes
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- Toss fennel, beets, and green onions together in a salad bowl. Drizzle lemon juice and olive oil over vegetables and sprinkle parsley and lemon zest on top. Season with salt and black pepper.
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Reviews 4.7
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- Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.
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