Fantastically Easy Fennel Salad Recipes

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FENNEL SALAD

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0



Fennel Salad image

Steps:

  • Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.

FANTASTICALLY EASY FENNEL SALAD

Bright and delicious summery salad. It is light, crunchy, and a perfect side to summer's outdoor meals. Best eaten at room temperature.

Provided by souplover Sue

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8



Fantastically Easy Fennel Salad image

Steps:

  • Toss fennel, beets, and green onions together in a salad bowl. Drizzle lemon juice and olive oil over vegetables and sprinkle parsley and lemon zest on top. Season with salt and black pepper.

Nutrition Facts : Calories 79.7 calories, Carbohydrate 11.6 g, Fat 3.7 g, Fiber 3.8 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 188.8 mg, Sugar 4.8 g

1 bulb fennel - trimmed, halved, and very thinly sliced
2 cups cooked beets, diced
3 green onions, thinly sliced
1 tablespoon fresh lemon juice
olive oil, or to taste
½ cup chopped fresh parsley
½ teaspoon lemon zest
salt and ground black pepper to taste

FENNEL AND PARSLEY SALAD

Provided by Donna Hay

Categories     Salad     Vegetable     Appetizer     Side     No-Cook     Vegetarian     Quick & Easy     Dinner     Lunch     Fennel     Spring     Summer     Shower     Vegan     Parsley     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6



Fennel and Parsley Salad image

Steps:

  • Place the fennel and parsley in a serving bowl and toss to combine. Place the orange juice, oil, mustard, salt, and pepper in a bowl and whisk to combine. Pour over the salad and serve with the simple leek and ricotta tarts .

4 baby fennel, trimmed and thinly sliced
2 cups flat-leaf parsley leaves
1/4 cup (2 fluid ounces) orange juice
2 tablespoons olive oil
1 tablespoon seeded mustard
Sea salt and cracked black pepper

FENNEL SALAD

Provided by Robin Miller : Food Network

Categories     side-dish

Time 8m

Yield 4 servings

Number Of Ingredients 7



Fennel Salad image

Steps:

  • Combine all ingredients in a medium bowl and toss to combine.

2 bulbs fennel, chopped
5 celery stalks, chopped
2 tablespoons chopped fresh basil leaves
2 tablespoons red wine vinegar
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

ITALIAN FENNEL SALAD

Not familiar with fennel? Crunchy and slightly sweet, it's a refreshing contribution to any spring side dish. Give this effortless recipe a try...it's sure to become a favorite.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 6



Italian Fennel Salad image

Steps:

  • Trim fennel bulbs and cut into thin wedges. Snip feathery fronds; reserve 1 tablespoon., In a large bowl, combine onion and fennel wedges. In a small bowl, whisk the oil, lemon juice, salt and pepper. Drizzle over salad; toss to coat. Refrigerate for at least 1 hour. Sprinkle with snipped fronds before serving.

Nutrition Facts : Calories 62 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 489mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 3g fiber), Protein 1g protein.

3 large fennel bulbs, sliced
1 small red onion, halved and thinly sliced
2 tablespoons olive oil
2 tablespoons lemon juice
1-1/2 teaspoons salt
1/2 teaspoon pepper

SIMPLE FENNEL SALAD

I've only begun to eat fennel and have decided this salad of my own invention is one of the ways I like it the most!

Provided by JustJanS

Categories     Greens

Time 16m

Yield 2-4 serving(s)

Number Of Ingredients 7



Simple Fennel Salad image

Steps:

  • Heat the oil in frying pan over medium to high heat. add the sliced fennel in a single layer and season with plenty of salt and pepper. Cook until golden brown.
  • Turn and season browned side, cook a few minutes more until second side is golden,.
  • Remove to a serving plater, then scatter over the leaves, onion and cheese.
  • Add the vinegar to the frying pan and heat gently, scraping up any caramelised bits. Pour over the salad and serve.

Nutrition Facts : Calories 253.1, Fat 17.6, SaturatedFat 4, Cholesterol 11, Sodium 313.6, Carbohydrate 19.3, Fiber 7.5, Sugar 0.9, Protein 7.9

2 tablespoons olive oil
2 fennel bulbs, trimmed and sliced reasonably thickly verically
salt & freshly ground black pepper, to taste
2 tablespoons balsamic vinegar
4 cups salad leaves, bitter ones are good
1/2 small red onion, sliced very thinly
1/4 cup parmesan cheese, shavings

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