Photo of Spring Salad by WW

Spring Salad

1
1
1
SmartPoints® value per serving
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
8
Difficulty
Easy
Spring fennel has a mild anise or licorice flavour thattends to taste slightly sweet. It’s perfect mixed withsuper sweet carrots and stronger radicchio.

Ingredients

white wine vinegar

3 tbsp(s), (45 ml), or champagne vinegar

extra virgin olive oil

2 tbsp(s), (30 ml)

fresh tarragon

2 tbsp(s), (30 ml), minced

Dijon Mustard

2 tsp(s), (10 ml)

sugar

1 tsp(s), (5 ml)

kosher salt

1 tsp(s), (5 ml)

black pepper

½ pinch, (2 ml), freshly ground

uncooked fennel bulb(s)

1 medium, or champagne vinegar

uncooked radicchio

11 oz, (310 ml), (1/2 head) thinly sliced

uncooked carrot(s)

1½ cup(s), (375 ml), thickly grated

uncooked scallion(s)

2 tbsp(s), (30 ml), chopped

Instructions

  1. In a small bowl, whisk together vinegar, oil, tarragon, mustard, sugar, salt and pepper. Toss together fennel, radicchio and carrot in a large bowl; drizzle with dressing and toss to coat. Serve salad topped with cheese and scallions.

Notes

Chopped sugar snap peas would be a lovely substitute for the carrots. If you don’t have a mandoline,thinly slice fennel bulb with a sharp knife. Serving size: 310 ml (1 1/4 cups) salad

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