Our seasonal apple fennel salad shouts “Spring is here”!
This simple recipe is crunchy and refreshing, perfect for a light Springtime meal. The citrus dressing offers a burst of sweetness that balances out the cool acidity of the Granny Smith.
Author: Beth Williams/Meg Raines for Chelan Fresh
Vinaigrette (makes one cup)
2 tablespoonsorange juice,freshly squeezed
1 tablespoonapple cider vinegar
1 tablespoonfresh chives,minced
1/4 teaspoon salt
1/8teaspoon fresh ground pepper
4cups baby spring salad mix,or baby greens of your choice
2oranges,peeled and sliced into rounds
1large Granny Smith apple,sliced into matchsticks
1large fennel bulb,cored, halved and thinly sliced
1medium cucumber,peeled and sliced into thin rounds
1cupsprouts or micro greens
Small handful herbs for garnish such as chives, cilantro and/or parsley (optional)
First, make the vinaigrette. Put all the vinaigrette ingredients in a small jar or Tupperware container and seal the lid on tightly. Shake vigorously until all ingredients are thoroughly combined, about 1-2 minutes.
Note: to keep the apple, fennel and cucumber from browning, place in a large bowl filled with cold water and 1 tablespoon of lemon juice as you are cutting. When you are ready to assemble the salad, drain and pat dry with a paper towel.
Assemble the salads on individual plates, starting with the spring mix and ending with the sprouts and sunflower seeds.
Give the vinaigrette a good shake to make sure all ingredients are well combined. Drizzle 1-2 tablespoons vinaigrette on each individual salad. How much you use is really a matter of personal preference.