Kale and Fennel Salad with Lemon Dill Dressing

Kale and Fennel Salad with Lemon Dill Dressing IMAGE Image by: Kale and Fennel Salad with Lemon Dill Dressing IMAGE Author: Canadian Living

This refreshing salad can be made with your favourite type of salad greens, if you prefer to substitute the baby kale; mixed baby greens, arugula and torn red or green leaf lettuce are all great options. Don't like dill? The licorice-like flavour of tarragon complements the fennel.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: July 2016

Ingredients

Lemon Dill Dressing:
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon liquid honey
  • 1/4 teaspoon pepper
  • pinch salt
Salad:
  • 12 cups packed baby kale
  • 2 cups shaved fennel
  • 1/2 cup shaved Parmesan cheese
  • 2 tablespoons chopped fresh dill
  • 1/2 cup pepitas toasted

Method

Lemon Dill Dressing: In large bowl, whisk together oil, lemon juice, mustard, honey, pepper and salt. (Make-ahead: Refrigerate in airtight container for up to 3 days; whisk before using.)

Salad: Add kale, fennel, Parmesan and dill to dressing; toss to coat. Sprinkle with pepitas.

Nutritional facts per each of 12 servings: about

  • Fibre 1 g
  • Sodium 79 mg
  • Sugars 3 g
  • Protein 4 g
  • Calories 118.0
  • Total fat 10 g
  • Potassium 220 mg
  • Cholesterol 2 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 25.0
  • Vitamin C 52.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Kale and Fennel Salad with Lemon Dill Dressing

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