Adapted from Better Homes & Gardens, www.BHG.com
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
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.