Fennel salad with turkey, olives, & mint
6
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This protein-packed main dish salad is ready in just about 10 minutes and requires little to no clean up beyond the plate that it's served on. It's a fabulous combination of flavors and a great mix of textures, plus it's gorgeous. Even though it comes together so quickly, it makes for a pretty luncheon or brunch salad for entertaining guests, especially when served styled on a platter, with the fennel, onion, olives and turkey laid out in neat rows on top of the bed of seasoned spinach. For even more eye-catching color, add some cranberries or golden raisins to the fennel mixture before serving. You can prepare the fennel and olive mixture a day ahead to further save time, or to enjoy some of the mixture as a lunchbox salad topper.
Ingredients
Uncooked fennel bulb
2½ medium, cut into matchstick-thin strips
Fennel
1 Tbsp, finely chopped fronds
Red onion
¾ cup(s), sliced, finely chopped
Peppermint leaves
⅓ cup(s), fresh, chopped
Fresh lemon juice
3 Tbsp
Olives
4 olive(s), large, chopped, brine-cured green olives variety (about 2 tablespoons)
Olive oil
1 Tbsp
Lemon zest
2 tsp, grated
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Spinach
8 cup(s), baby leaves
Cooked turkey breast with skin
1 pound(s)
Instructions
1
Combine the fennel, fennel fronds, onion, mint, 2 tablespoons of the lemon juice, the olives, oil, lemon zest, 1⁄8 teaspoon of the salt, and 1⁄8 teaspoon of the pepper in a medium bowl.
2
Combine the spinach, the remaining 1 tablespoon lemon juice, 1⁄8 teaspoon salt, and 1⁄8 teaspoon pepper in a large bowl.
3
Divide the spinach among 4 salad plates. Top each serving with one-quarter of the fennel salad, and arrange one-quarter of the turkey on the side. Yields 2 cups spinach with 1 cup fennel salad and 1⁄2 cup turkey per serving.
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