Italy loves fennel. Okay, I love fennel, too. Here's a salad that celebrates fennel, along with many other vegetables that frequent Italian cooking. Arugula. Olives. Tomatoes. Pistachios. Parmesan. So many great tastes mixed together. This one is great for a crowd or a potluck. In fact, it was my recent contribution at a pickleball potluck. So many people enjoyed it and asked for the recipe - so here it is.
Ingredients:
2 cups arugula
3 cups mixed greens
1 head fennel, including green fronds, quartered, cored, and thinly sliced
5 stalks celery, thinly sliced
1/2 cup kalamata or Italian style olives, coarsely chopped
1 cup grape tomatoes, halved
1/4 cup golden raisins
1/4 cup pistachios
1/4 cup parmesan or vegan parmesan
1 Tbs thinly sliced red onion
1/2 cup Honey Lemon Dressing
Directions:
Mix all the ingredients together. Add the dressing just before serving.
Serves 8-10 generously or more at a potluck
Stealthy Cooking Tip: Feel free to mix this recipe up as much as you like. Add more of the ingredients you love, and less (or omit) the ingredients that aren't your favorites. It's always a hit.
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