Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 5 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary test

prep:
20 mins
marinate:
20 mins
total:
40 mins
Servings:
4
Yield:
9 cups salad, 1/2 cup dressing
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • To serve, place arugula in a large serving bowl. Add undrained fennel mixture. Toss gently to combine. Sprinkle with walnuts and feta cheese.

Tips

To toast walnuts, preheat oven to 350°F. Spread nuts on a baking sheet. Bake about 7 minutes or until toasted and fragrant, stirring twice.

Tips

Icon: high fiber, energy boosting, gluten free, vegetarian

Nutrition Facts

298 calories; fat 26g; cholesterol 11mg; saturated fat 4g; carbohydrates 13g; mono fat 5g; poly fat 16g; insoluble fiber 4g; sugars 5g; protein 6g; vitamin a 1069IU; vitamin c 29.5mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.3mg; folate 84.7mcg; vitamin b12 0.2mcg; sodium 339mg; potassium 661mg; calcium 171.6mg; iron 1.8mg.
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