Servings
4
Calories:
7
Ready In:
15 minutes
Good For:
Lunch or Dinner
Introduction
About this Recipe
By: Sherry
This delicious salad has fennel root and fronds in it. Like celery, the entire fennel plant is edible and lends itself to a wide variety of cooking applications. In fact, this mildly licorice-flavored plant is a member of the parsley family. We can’t ignore the health benefits of fennel — just one cup of fennel contains almost 20 percent of your recommended daily value of vitamin C. This yummy salad is a refreshing addition to any entrée.
Ingredients
-
- 1-16 oz can Cannellini or Navy Beans
- 2 medium stalks celery
- 1 red bell pepper
- 1/2 fennel root
- 1/4 cup hemp hearts
- 1/4 cup fennel fronds
Dressing
- 1/2 cup hemp seed oil
- 1/3 cup white wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- pepper to taste
Step by Step Instructions
Step 1
Open can of beans and rinse with water in the strainer until the water runs clear. Set aside.
Step 2
Trim ends of celery. Slice celery lengthwise and dice into 1/2 inch pieces.
Step 3
Remove center of bell pepper and dice into the same-sized pieces.
Step 4
Remove end of frond of fennel root. Cut lengthwise and save half. Lay cut side down and slice thin horizontally.
Step 5
Chop fronds coarsely.
Step 6
Add all ingredients to serving bowl and toss.
Step 7
Add dressing ingredients into small mixing bowl. Stir or shake to combine.
Step 8
Toss over salad and mix. Serve immediately.
Step 9
Add additional protein of your choice such as grilled chicken — and/or fruits and vegetables.
Step 10
Place leftovers into small containers and refrigerate for up to 5 days.