• ShortCut Cook

FUEL-UP FENNEL SALAD



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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