Beet & Fennel Salad

Products in this Recipe:
Beets
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

BBQ German Potato Salad

Preheat oven to 350oF.

Beet & Bean Salad with Warm Basil-Bacon Dressing

Drain beets, reserving 1/2 cup liquid.

Beet & Fennel Salad

Cut off stem and leaves of fennel; reserve leaves. Cut bulb in half lengthwise; remove and discard core.

Classic Reuben Sandwich

Toss Sauerkraut with dill seed and garlic powder; set aside. Spread slices of rye bread with creamy French dressing.

Red Cabbage & Bacon Pasta

Cook bacon in large skillet over medium heat until crisp; remove bacon from skillet. Crumble and reserve.

Ruby Beet & Pear Compote

In small bowl, combine orange juice and cranberries. Let stand at least 5 minutes to allow cranberries to soften.