Fennel and Cranberry Salad | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Fennel and Cranberry Salad

Serves: 4 to 6

5
Your rating: None (2 votes)
Your rating: None (2 votes)

A light and refreshing side salad for holiday meals or a relaxed evening at home. Fresh cranberries are paired with fennel, fruit and arugula and topped with pecans and blue cheese.

Ingredients

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Preparation

Place cranberries in a small bowl and toss with sugar; let sit for about 20 minutes.

Combine vinegar, honey, mustard and shallots in a bowl. Slowly drizzle in oil while whisking constantly to make an emulsified dressing. Fold in parsley and season with salt and pepper.

Combine cranberries, fennel, pear, orange and arugula on a large serving platter. Gently toss with dressing to coat. Sprinkle with pecans, blue cheese and reserved fennel fronds; serve immediately.

Each serving: 210cal, 15g fat (2g sat), 0mg chol, 180mg sodium, 22g carb, 5g fiber, 2g protein

Recipe by Jackie Freeman, PCC Chef

Recipe search

Refine search   Tips »

Related Share Comments My PCC

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)