Artichoke, Cucumber, Fennel, And Radish Salad

Name: Artichoke, Cucumber, Fennel, And Radish Salad
Yield: Serves 6 as a starter, 2 as entree
Ingredients: 2 Persian cucumbers (about 5 oz), sliced thin; 1 Medium bulb fennel (about 10 oz), trimmed, cored, and sliced thin; 1/4 Medium red onion, sliced thin; 2 Celery stalks, sliced thin; 4 Large radishes (about 2 oz), sliced thin; 12 ounces Frozen artichoke hearts, thawed; 1/4 cup Mint; 1/4 cup Parsely, minced; 1/4 cup Olive oil; 2 tablespoons Lemon juice; 3 tablespoons White wine vinegar; 1/2 teaspoon Kosher salt; 1/2 cup Parmesean cheese, freshly grated

By Vicky | Things I Made Today

July 2, 2015

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Artichoke, Cucumber, Fennel, And Radish Salad — Photo by Vicky | Things I Made Today

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Author Notes: A healthy recipe full of seasonal vegetables that makes for fantastic entertaining as well as a work lunch. —Vicky | Things I Made Today

Serves: 6 as a starter, 2 as entree

2 Persian cucumbers (about 5 oz), sliced thin
1 Medium bulb fennel (about 10 oz), trimmed, cored, and sliced thin
1/4 Medium red onion, sliced thin
2 Celery stalks, sliced thin
4 Large radishes (about 2 oz), sliced thin
12 ounces Frozen artichoke hearts, thawed
1/4 cup Mint
1/4 cup Parsely, minced
1/4 cup Olive oil
2 tablespoons Lemon juice
3 tablespoons White wine vinegar
1/2 teaspoon Kosher salt
1/2 cup Parmesean cheese, freshly grated

In a large bowl, combine cucumbers, fennel, red onion, celery, radishes, artichokes, mint, and parsley. Mix well
In a small bowl, whisk together olive oil, lemon juice, vinegar, and salt. Pour over dressing and toss to coat. Add Parmesan cheese and mix well. Adjust salt to taste.