Apple Fennel Salad
This light apple fennel salad combines green apples, shaved fennel, arugula, and a light apple vinaigrette for a quick side salad that is perfect for spring.
Servings: 4 small servings
Ingredients
Salad
- 1 bulb fennel, ends trimmed and very thinly sliced
- 1 large green apple, shaved or sliced thin
- 1½ cups arugula
- 1/4 cup Italian flat-leaf parsley, chopped
- Optional: crumbled goat cheese, toasted pepitas
Dressing
- 2 tablespoons apple juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon distilled white vinegar
- 1/2 teaspoon honey
- 1/2 teaspoon dijon mustard
Instructions
- Wash and dry fennel bulb and apple, using a sharp chefs knife or a mandolin, thinly slice. To preserve the apple, use a honey water mixture in the notes.
- Whisk together ingredients for the dressing and add salt and freshly ground pepper to taste. The dressing may taste a little tart, but it's wonderful once mixed together with everything.
- Add shaved vegetables, arugula, and parsley and toss with the dressing.
Notes
- To prevent browning - add 1 - 1 1/2 cups of water with 1 tablespoon of honey and mix till combined. Place apple slices in the water and let them soak for 5 minutes. Remove and pat dry.
- Fennel can be found at most grocery stores in the fresh produce section, and Trader Joe's has them pre-trimmed.
- Use a sulfite-free dijon mustard.
- Fresh goat cheese and toasted pumpkin seeds are a wonderful edition, especially if the salad will be a main dish.
- Green apples can be substituted with honeycrisp, or pomegranate seeds, firm pears, or oranges (if not following a migraine elimination diet).
Nutrition
Calories: 116kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 311mg | Fiber: 3g | Sugar: 7g | Vitamin A: 109IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 1mg
