Shaved Fennel Salad with Dill, Mesculin & Walnuts

shaved_fennel_saladAdapted from Better Homes & Gardens,

Serves 4 as a main (or 6 as a side salad)


2  small of bulbs fennel, trimmed, cored, and thinly shaved (about 3 cups)

1 medium  zucchini, thinly sliced

2/3 cup coarsely snipped fresh dill

1/4 cup lemon juice

1/4 cup walnut oil or olive oil

1tsp honey

1/4tsp salt

6 cups mesculin mix

1/2 cup lightly toasted walnuts, roughly chopped

1/3 cup low fat feta, crumbled

In a medium bowl combine fennel, zucchini and dill. To make dressing,  combine lemon juice, oil, honey, and salt in a screw top jar and shake well to combine.  Add dressing to fennel mixture and toss to coat. Marinate at room temperature for at least 20 minutes (up to 1 hour).

To serve, place mesculin mix on a large platter. Toss gently with (undrained) fennel mixture. Sprinkle with walnuts and feta cheese.

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