Skip to main content

Beet & Fennel Salad

Beet & Fennel Salad

Prep time:
17 min.
Cook time:
NA
Total time:
17 min.
Yield:
6 Servings
Ingredients (Paragraphs)
1 (16 oz.) jar Sliced Pickled Beets, drained
1 large fennel bulb with leaves attached
1 small Granny Smith apple, cut into thin slices
0.5 cup red onion, thinly sliced
6 cups mixed greens
0.25 cup Parmesan cheese, shaved
Dressing
2 tbsp. balsamic vinegar
2 tsp. Dijon-style mustard
3 tbsp. olive oil
1 tsp. fennel leaves, chopped
0.25 tsp. salt
0.125 tsp. black pepper
Directions

Cut off stem and leaves of fennel; reserve leaves. Cut bulb in half lengthwise; remove and discard core. Slice bulb crosswise into thin slices (about 2 cups). Chop 1 teaspoon fennel leaves and set aside for dressing. Combine sliced fennel, apple and red onion in a large bowl. To make dressing, combine balsamic vinegar and mustard in small bowl; whisk in oil. Add fennel leaves, salt and pepper. Divide greens equally among six salad plates. Pour dressing over fennel mixture and toss until well coated. Arrange fennel mixture on greens; top with sliced beets and Parmesan.

More Healthy Meals

More Healthy Meals

Bean, Tortellini, & Pesto Salad

Drain bean salad, reserving 1/2 cup liquid. Combine reserved liquid, pesto and salt, if desired; set aside.

Mediterranean Meat Loaf

Preheat oven to 350o In large mixing bowl, mix turkey, bread crumbs, onion, garlic, salt, pepper and eggs.

Pickled Beet "Cobb" Salad Supreme

Divide lettuce evenly among four individual serving plates or bowls.

Red Velvet Muffins

Preheat oven to 375oF.

Squash Nut Sweetbread

Preheat oven to 350oF. In a mixing bowl, combine flour, salt, baking powder, sugar, and spices.

Stuffed Baked Potatoes

Preheat oven to 400oF. Bake potatoes for 1 hour, or until tender. Cut tops from potatoes.