Spring salad
3
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
White wine vinegar
3 Tbsp, or champagne vinegar
Extra virgin olive oil
2 Tbsp
Fresh tarragon
2 Tbsp, minced
Dijon mustard
2 tsp
Sugar
2 tsp
Kosher salt
1 tsp
Black pepper
½ tsp, freshly ground
Uncooked fennel bulb
1 item(s), trimmed, shaved into thin slices with a mandoline
Radicchio
1½ cup(s), shredded, thinly sliced
Carrots
1½ cup(s), thickly grated
Shredded manchego cheese
2 oz, or shaved cheese
Scallions
2 Tbsp, chopped
Instructions
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
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