Shaved Fennel Salad With Dill, Arugula and Walnuts Recipe

Name: Shaved Fennel Salad With Dill, Arugula and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fennel bulbs, thinly shaved; ¼ cups zucchini, thinly sliced; ⅔ cup fresh dill, coarsely snipped fresh; ¼ cup lemon juice; ¼ cup walnut oil or ¼ cup olive oil; 1 teaspoon honey; ¼ teaspoon salt; 6 cups arugula; ½ cup walnuts, toasted, chopped; ⅓ cup feta cheese, crumbled

Servings: persons

2 fennel bulbs, thinly shaved
¼ cups zucchini, thinly sliced
⅔ cup fresh dill, coarsely snipped fresh
¼ cup lemon juice
¼ cup walnut oil or ¼ cup olive oil
1 teaspoon honey
¼ teaspoon salt
6 cups arugula
½ cup walnuts, toasted, chopped
⅓ cup feta cheese, crumbled

1
Directions:.
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1.
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In a medium bowl combine fennel, zucchini, and dill.
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For dressing, in a screw-top jar combine lemon juice, oil, honey, and salt.
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Cover and shake well to combine.
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Add dressing to fennel mixture; toss to coat.
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Marinate at room temperature for at least 20 minutes or up to 1 hour.
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2.
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To serve, place arugula in a large serving bowl.
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Add undrained fennel mixture.
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Toss gently to combine.
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Sprinkle with walnuts and feta cheese.
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From the Test Kitchen.
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To toast walnuts, preheat oven to 350 degrees F. Spread nuts on a baking sheet.
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Bake about 7 minutes or until toasted and fragrant, stirring twice.
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Icon: high fiber, energy boosting, gluten free, vegetarian.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 fennel bulbs, thinly shaved, ¼ cups zucchini, thinly sliced, ⅔ cup fresh dill, coarsely snipped fresh, ¼ cup lemon juice, and more.

Yes, Shaved Fennel Salad With Dill, Arugula and Walnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shaved Fennel Salad With Dill, Arugula and Walnuts

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