Fennel Salad

This winter salad is fresh and delicious!  Using a mandoline makes this salad come together in no time!

Print RecipeFennel Salad

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Course Side Dish

Prep Time 10 minutes

Servings

people

MetricUS Imperial

Ingredients


  1. 1/2 bulb Fennel, fresh

  2. 1/2 Chayote

  3. 1 Apple, red with skin on

  4. 1/2 cup Pomegranate Seeds optional

  5. 1/2 Lemon

Course Side Dish

Prep Time 10 minutes

Servings

people

MetricUS Imperial

Ingredients


  1. 1/2 bulb Fennel, fresh

  2. 1/2 Chayote

  3. 1 Apple, red with skin on

  4. 1/2 cup Pomegranate Seeds optional

  5. 1/2 Lemon

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Instructions


Use a mandoline on the second thinnest setting to slice fennel bulb, chayote and apple into a large bowl. Squeeze the juice of 1/2 lemon into the bowl and toss to evenly distribute the vegetables and lemon juice.

When serving sprinkle the top of the salad with pomegranate seeds. Perfect side to any meal!

Will keep covered and refrigerated for 3-4 days.

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