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
Health Benefit
Low Cholesterol
Ingredients
2
fennel bulbs, sliced into 1/4" pieces
1 teaspoon
light olive oil
4-5 cups
mixed greens
1 cup
alfalfa sprouts
1/4 cup
raw almonds, chopped
3/4
small white onion, cut into rings
1-ounce
goat cheese crumbles
2 1/2 teaspoons
light olive oil
1 tablespoon
water
1 tablespoon
apple cider vinegar
1/4
small white onion, grated finely
1teaspoon
poppyseeds
1/2 teaspoon
Dijon mustard
1 teaspoon
honey
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.
Recipe Nutrition
Calories
154.2
Fat
9.7
Saturated fat
2.3
Polyunsaturated fat
1.6
Monounsaturated fat
5.3
Cholesterol
5.6
Sodium
131.1
Fiber
5.5
Protein
5.4

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