Ingredients with Measurements:
- 1 large fennel bulb, thinly sliced
- 1 small head of green leaf lettuce, torn into bite-sized pieces
- 1/2 cup of seafoam grapes, halved
- 1/4 cup of chopped walnuts
- 1/4 cup of crumbled feta cheese
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of white wine vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the sliced fennel, torn lettuce, halved seafoam grapes, chopped walnuts, and crumbled feta cheese.
2. In a small bowl, whisk together the extra-virgin olive oil, white wine vinegar, honey, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 210
- Total fat: 18g
- Saturated fat: 3g
- Cholesterol: 8mg
- Sodium: 170mg
- Total carbohydrates: 10g
- Dietary fiber: 3g
- Sugars: 7g
- Protein: 4g
Substitutions for ingredients:
- Fennel bulb: celery, jicama, or cucumber
- Seafoam grapes: green grapes or kiwi fruit
- Walnuts: pecans or almonds
- Feta cheese: goat cheese or blue cheese
- White wine vinegar: apple cider vinegar or lemon juice
- Honey: maple syrup or agave nectar
Variations:
- Add sliced avocado for extra creaminess.
- Substitute the fennel with shaved Brussels sprouts for a different texture.
- Use pomegranate seeds instead of seafoam grapes for a pop of color.
Tips and tricks:
- To make the salad ahead of time, prepare the dressing and store it separately from the salad ingredients until ready to serve.
- Use a mandoline slicer to thinly slice the fennel for a more uniform texture.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large salad bowl or on individual plates.
- Garnish with additional feta cheese and chopped walnuts.
Garnishes:
- Additional feta cheese and chopped walnuts.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread or roasted vegetables.
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
Food safety advice:
- Wash all produce thoroughly before using.
Food history:
- Fennel has been used in Mediterranean cuisine for centuries and was believed to have medicinal properties.
Flavor profiles:
- The salad has a refreshing and slightly sweet flavor from the seafoam grapes and honey, balanced by the tanginess of the feta cheese and white wine vinegar.
Serving suggestions:
- Serve the salad as a light lunch or as a side dish for dinner.
Related Categories
Cooking Method: N/A
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Taste: Crisp, Refreshing, Herbal, Citrusy, Salty