This refreshing salad can be made with your favourite type of salad greens, if you prefer to substitute the baby kale; mixed baby greens, arugula and torn red or green leaf lettuce are all great options. Don't like dill? The licorice-like flavour of tarragon complements the fennel.
- Prep time 15 minutes
- Total time 15 minutes
Ingredients
Lemon Dill Dressing:
Salad:
Method
Lemon Dill Dressing: In large bowl, whisk together oil, lemon juice, mustard, honey, pepper and salt. (Make-ahead: Refrigerate in airtight container for up to 3 days; whisk before using.)
Salad: Add kale, fennel, Parmesan and dill to dressing; toss to coat. Sprinkle with pepitas.
Makes 10 to 12 servings.
Nutritional facts per each of 12 servings: about
- Fibre 1 g
- Sodium 79 mg
- Sugars 3 g
- Protein 4 g
- Calories 118.0
- Total fat 10 g
- Potassium 220 mg
- Cholesterol 2 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
%RDI
- Iron 10.0
- Folate 19.0
- Calcium 7.0
- Vitamin A 25.0
- Vitamin C 52.0
