Apple Fennel Salad

By Brittany Barton
May 20, 2015
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Author Notes: Baby kale, apple, fennel and carrot with a lemon olive oil dressing.Brittany Barton

Serves: 6

  • 2 Pink Lady apples - sliced
  • 10 cups baby kale - loosely packed
  • 3 cups carrots - chopped
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  1. Once everything is sliced and chopped, combine all in a large mixing bowl. Drizzle over the dressing and toss to coat evenly.
  2. For the dressing, combine the lemon, salt and onion then allow to sit a minute. Add in the oil, stirring to combine. I like to make my dressing in a mason jar so it’s easy to put a lid on it and save the extra.
  3. For shaved fennel, cut fennel bulb in half lengthwise. Beginning on the side of the fennel bulb, peel strips of fennel using a peeler.

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