On the lookout for a scrumptious seasonal salad you possibly can take pleasure in within the cooler months? This chopped winter fennel salad is crammed with cool climate produce, together with cabbage, celery, fennel, pears, apples, and oranges—with a drizzle of simple lemon dressing, and a sprinkle of crunchy hazelnuts. Filled with fiber, wholesome fat, and important nutritional vitamins and minerals, this recipe is the right antidote to the winter doldrums. This Chopped Winter Salad with Lemon Dressing is full of shade, crunch, taste, and vitamin to brighten your day! Merely chop your veggies, combine with this straightforward French dressing, and garnish with hazelnuts. Dig in! Plus, this sturdy salad holds up for a number of days within the fridge, making it an incredible meal prep choice. Be taught extra about well being advantages and cooking ideas of pears and fennel.
Chopped Winter Salad with Lemon Dressing
Whole Time: 12 minutes
Yield: 12 servings 1x
Food plan: Vegan
Description
Brighten your day with this simple, scrumptious, seasonal Chopped Winter Salad with Lemon Dressing, which is wholesome, vegan, and gluten-free.
Lemon Dressing:
- 2 tablespoons additional virgin olive oil
- 1 medium lemon, juiced (2 tablespoons juice)
- 1 tablespoon entire grain mustard
- Pinch black pepper
- Pinch salt
Winter Salad:
- ½ medium head (about 8 ounces) pink cabbage, thinly sliced
- 3 stalks celery, thinly sliced
- 1 medium fennel bulb, thinly sliced
- 1 medium pear, with peel, cored, chopped
- 1 medium apple, with peel, cored, chopped
- 2 mandarin oranges, peeled, chopped
Garnish:
- 1/3 cup coarsely chopped hazelnuts
- Freshly floor black pepper (non-compulsory)
- Sea salt (non-compulsory)
Directions
- Put together lemon dressing by whisking collectively olive oil, lemon juice, mustard, black pepper, and salt in a small dish. Put aside.
- Place pink cabbage, celery, fennel, pear, apple, and oranges in a giant salad bowl and gently toss collectively. Drizzle French dressing over the salad components, and gently toss to distribute dressing.
- Sprinkle with hazelnuts.
- Could garnish with extra black pepper and sea salt, if desired.
- Serve instantly. Makes 12 servings (about 1 cup every). Could retailer leftovers in an hermetic container within the fridge for as much as 5 days.
- Prep Time: 12 minutes
- Class: Salad
- Delicacies: American
Vitamin
- Serving Measurement: 1 serving
- Energy: 88
- Sugar: 7 g
- Sodium: 70 mg
- Fats: 5 g
- Saturated Fats: 1 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 2 g
Strive a number of of my different favourite plant-based salad recipes:
Extra Instruments for Consuming and Residing the Goodness
