Today Bronners is sharing the Fennel Salad recipe from Bronners Flavorful Favorites Book 2 staff cookbook. Both of Bronners staff cookbooks are available in-store and online. Fennel Salad* 1 fennel bulb 1/4 red onion, thinly sliced (to tame them down, marinate in vinegar) 1/3 c. dried cherries 1/3 c. pistachios 1/3 c. blue or goat cheese fat-free raspberry pecan dressing optional additions: apple, pear, orange, jicama, carrots, bell pepper, celery or other vegetables Carve out the fennel roots conical core, trim brown ends and wash. Thinly slice the stalks. Slice the bulb in half length-wise; thinly slice both halves. Toss with red onion, black pepper, a touch of oil (fat carries the flavors) and dressing to coat. Let marinate or serve. Before serving, add seasoned salt, cherries, pistachios and cheese. Makes 6-8 servings; keeps well. For a smaller batch, use only the fennel stalks and save the bulb for the next time. *submitted by Dietrich Bronner
Posted on: Sat, 19 Apr 2014 12:00:00 +0000
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