A Seasonal Meal That’s Filling, Yet Light
| Prep Time | 5 minutes |
| Cook Time | 10 to 12 minutes |
| Servings | 4 |
Ingredients
- 1 teaspoon light olive oil
- 2 fennel bulbs, sliced into 1/4-inch pieces
- 4 to 5 cups mixed greens
- 1 cup alfalfa sprouts
- 1/4 cup raw almonds, chopped
- 3/4 small white onion, cut into rings
- 1-ounce crumbled goat cheese, for garnish
Salad Dressing:
- 2 1/2 teaspoons light olive oil
- 1 tablespoon water
- 1 tablespoon apple cider vinegar
- 1/4 small white onion, grated finely
- 1 teaspoon poppy seeds
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey
Directions
- Heat olive oil in a nonstick skillet on medium-high and stir in fennel. Cook for 10 to 12 minutes until lightly browned, flipping halfway through (increase heat to high if necessary). Set aside to cool.
- Toss fennel and salad ingredients in a large bowl, minus goat cheese.
- Chop salad to desired texture with a salad chopper or butcher knife, or serve unchopped. 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 poppy seeds, 1/2 teaspoon Dijon mustard, and 1 teaspoon honey in a separate bowl. Toss with salad.
- Arrange in bowls and top with goat cheese and crusty whole-grain bread.
- Handy Hint: Need more spring flavors? Caramelize 1/2 cup sliced radishes with the fennel.
Nutrition Information
| Serving Size (Amount Per Serving) | Measurement |
| Calories | 154.2 |
| Fat | 9.7 g |
| Saturated Fat | 2.3 g |
| Polyunsaturated Fat | 1.6 g |
| Monounsaturated Fat | 5.3 g |
| Cholesterol | 5.6 mg |
| Sodium | 131.1 mg |
| Fiber | 5.5 g |
| Protein | 5.4 g |
