Shaved Fennel Salad with Dill, Arugula, and Walnuts

Photo by Debbie R.
Adapted from bhg.com

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

4

Servings

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from bhg.com

Ingredients

  • 2

    small bulbs fennel, trimmed, cored, and thinly shaved (about 3 cups)

  • 1 1/4

    cups thinly sliced zucchini (1 medium)

  • 2/3

    cup coarsely snipped fresh dill

  • 1/4

    cup lemon juice

  • 1/4

    cup walnut oil or olive oil

  • 1

    teaspoon honey

  • 1/4

    teaspoon salt

  • 6

    cups arugula

  • 1/2

    cup chopped walnuts, toasted*

  • 1/3

    cup crumbled feta cheese

Directions

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

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