Photo of Spring salad by WW

Spring salad

SmartPoints® value per serving
Total Time
20 min
20 min
0 min
Start all of your spring dinner parties with this beautiful salad. In just 20 minutes, the standard green salad is made over, brightly colored and full of the season's best flavors. The mild, sweet anise flavor and crunch of fennel is balanced with the sweetness of the carrots and mild bitterness of the radicchio. Deeply flavorful manchego cheese add a creamy cheese presence that rounds out the dish. Pair this salad with any of your favorite main dishes such as roasted chicken, pork tenderloin or salmon fillets. Top with leftover chicken for a wonderful lunch option or serve on an Easter lunch buffet for a pop of color and flavor.


White wine vinegar

3 Tbsp, or champagne vinegar

Extra virgin olive oil

2 Tbsp

Fresh tarragon

2 Tbsp, minced

Dijon Mustard

2 tsp


2 tsp

Kosher salt

1 tsp

Black pepper

½ tsp, freshly ground

Uncooked fennel bulb(s)

1 medium, trimmed, shaved into thin slices with a mandoline

Uncooked radicchio

1½ cup(s), thinly sliced

Uncooked carrot(s)

1½ cup(s), thickly grated

Shredded manchego cheese

2 oz, or shaved cheese

Uncooked scallion(s)

2 Tbsp, chopped


  1. In a small bowl, whisk together vinegar, oil, tarragon, mustard, sugar, salt and pepper.
  2. Toss together fennel, radicchio and carrot in a large bowl; drizzle with dressing and toss to coat.
  3. Serve salad topped with cheese and scallions.
  4. Serving size: 1 1/4 c


Chopped sugar snap peas would be a lovely substitute for the carrots. If you don’t have a mandoline, thinly slice the fennel bulb with a sharp knife.