Fennel salad with turkey, olives, & mint
Uncooked fennel bulb(s)
2½ medium, cut into matchstick-thin strips
1 Tbsp, finely chopped fronds
Uncooked red onion(s)
¾ cup(s), sliced, finely chopped
⅓ cup(s), fresh, chopped
Fresh lemon juice
4 large, chopped, brine-cured green olives variety (about 2 tablespoons)
2 tsp, grated
¼ tsp, freshly ground
8 cup(s), baby leaves
Cooked turkey breast with skin
- 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.
- Combine the spinach, the remaining 1 tablespoon lemon juice, 1⁄8 teaspoon salt, and 1⁄8 teaspoon pepper in a large bowl.
- 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.