This mighty bulb packs a wallop of flavor and antioxidants, with a little fiber and potassium tossed in. Eat often and stay stronger.
Yield: 4 servings
3 cups diced fennel bulb
2 cups diced celery
1 cup sliced sweet white onion
1/4 cup diced baby carrots
1/2 teaspoon salt
8 (ounces) Swiss cheese, sliced into 1/4-inch strips
For the dressing:
1/2 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons capers
3 tablespoons mayonnaise
1 teaspoon honey
1 teaspoon sweet hot mustard
In a medium bowl, add fennel, celery, onion and carrots. Stir in salt and cheese. In a small bowl, mix all the dressing ingredients together. Stir, and pour over salad. Serve.
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