Fennel and Cranberry Salad

Serves: 4 to 6

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

A light and refreshing side salad for holiday meals or a relaxed evening at home. Fresh cranberries are paired with fennel, fruit and arugula and topped with pecans and blue cheese.

Ingredients

Preparation

Place cranberries in a small bowl and toss with sugar; let sit for about 20 minutes.

Combine vinegar, honey, mustard and shallot in a bowl. Slowly drizzle in oil while whisking constantly to make an emulsified dressing. Fold in parsley and season with salt and pepper.

Combine cranberries, fennel, pear, orange and arugula on a large serving platter. Gently toss with dressing to coat. Sprinkle with pecans, blue cheese and reserved fennel fronds; serve immediately.

Each serving: 210cal, 15g fat (2g sat), 0mg chol, 180mg sodium, 22g carb, 5g fiber, 2g protein

More about: blue cheese, cranberries, fennel, pecans, salad

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