Shaved Fennel Salad with Dill, Arugula, and Walnuts
small bulbs fennel, trimmed, cored, and thinly shaved (about 3 cups)
cups thinly sliced zucchini (1 medium)
cup coarsely snipped fresh dill
cup lemon juice
cup walnut oil or olive oil
cup chopped walnuts, toasted*
cup crumbled feta cheese
- 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.
- 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
Nutrition Facts(Shaved Fennel Salad with Dill, Arugula, and Walnuts)
- Per serving:
- 298 kcal cal.,
- 26 g fat
- (4 g sat. fat,
- 16 g polyunsaturated fat,
- 5 g monounsatured fat),
- 11 mg chol.,
- 339 mg sodium,
- 13 g carb.,
- 4 g fiber,
- 5 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet