Fennel Salad with Thyme Vinaigrette Recipe

Fennel Salad with Thyme Vinaigrette Recipe
Staff Writer
Fennel Salad with Thyme Vinaigrette
Amie Valpone
Fennel Salad with Thyme Vinaigrette

There’s just something simple about fennel and arugula that makes me feel happy. So, if you’re a fennel fan and you like arugula, too, why not toss in some fresh thyme? Oh yeah, and a little marjoram, too. This salad is a perfect side dish for any meal or can be served as an appetizer. Trust me on this one.

She’s a winner.

2
Servings
342
Calories Per Serving
Deliver Ingredients

Ingredients

  • bulbs fennel, sliced thinly, fronds reserved
  • medium-sized red onion, sliced
  • 1  teaspoon  marjoram, chopped
  • 1 1/2  cup  arugula
  • 2  teaspoons  fresh thyme, chopped finely
  • 1/4  cup  flaxseed oil
  • 2  teaspoons  freshly squeezed orange juice
  • 2  tablespoons  white balsamic vinegar
  • Pinch of  sea salt
  • Pinch of  freshly ground white pepper
  • 1/3  cup  cashews, chopped finely
  • 1/2  teaspoon  orange zest

Directions

In a large bowl, combine the sliced fennel, fennel fronds, onion, marjoram, and arugula and toss gently to combine. In a small bowl, combine the thyme, oil, orange juice, balsamic vinegar, sea salt, and pepper and whisk well. 

Add the cashews to the small bowl and toss to coat. Transfer the salad onto serving plates. Top with orange zest and  serve with the thyme vinaigrette on the side.

Nutritional Facts

Total Fat
29g
41%
Sugar
4g
4%
Saturated Fat
3g
13%
Cholesterol
24mg
8%
Carbohydrate, by difference
10g
8%
Protein
14g
30%
Vitamin A, RAE
201µg
29%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
34mg
45%
Vitamin K (phylloquinone)
179µg
100%
Calcium, Ca
317mg
32%
Choline, total
24mg
6%
Fiber, total dietary
4g
16%
Folate, total
158µg
40%
Iron, Fe
7mg
39%
Magnesium, Mg
98mg
31%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
158mg
23%
Selenium, Se
7µg
13%
Sodium, Na
539mg
36%
Water
168g
6%
Zinc, Zn
2mg
25%

Fennel Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Fennel Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.