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Photo of Spring Salad by WW

Spring Salad

6
Points® value
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
8
Difficulty
Easy
Spring fennel has a mild anise or licorice flavour that tends to taste slightly sweet. It’s perfect mixed with super sweet carrots and stronger radicchio.

Ingredients

White wine vinegar

3 tbsp(s), or champagne vinegar

Extra virgin olive oil

2 tbsp(s)

Fresh tarragon

2 tbsp(s), minced

Dijon mustard

2 tsp(s)

Sugar

1 tsp(s)

Kosher salt

1 tsp(s)

Black pepper

½ pinch(es), freshly ground

Uncooked fennel bulb

1 medium, or champagne vinegar

Uncooked radicchio

11 oz, (1/2 head) thinly sliced

Carrots

1½ cup(s), thickly grated

Uncooked scallions

2 tbsp(s), chopped

Shredded manchego cheese

2 cup(s)

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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