Springtime chopped salad

Enjoy this fresh and vibrant salad that celebrates the best of spring’s bounty.

chopped salad
Serving Size
1 bowl
Servings
4
Prep Time
5 min
Cook Time
10-12 min
Directions
  1. Heat olive oil in a non-stick skillet on medium-high and stir in fennel. Cook for 10-12 minutes until lightly browned, flipping halfway through (increase heat to high if necessary). Set aside to cool.
  2. Toss fennel and salad ingredients in a large bowl, minus goat cheese.
  3. Chop salad to desired texture with a salad chopper or butcher knife, or serve un-chopped. Whisk dressing ingredients, 2 1/2 teaspoons light olive oil, 1 tablespoon water, 1 tablespoon apple cider vinegar, 1/4" small white onion, 1 teaspoon poppyseeds, 1/2 teaspoon Dijon mustard, and 1 teaspoon honey in a separate bowl. Toss with salad.
  4. Arrange in bowls and top with goat cheese and crusty wholegrain bread.
  5. Handy Hint: Need more spring flavors? Caramelize 1/2 cup sliced radishes with fennel.

Nutrition Information

Sodium 131.1 mg
Saturated fat 2.3 g
Protein 5.4 g
Polyunsaturated fat 1.6 g
Monounsaturated fat 5.3 g
Fiber 5.5 g
Fat 9.7 g
Cholesterol 5.6 mg
Calories 154.2
Jackie Gentilesco