Fennel & Pear Salad & Mustard Dressing

6
Servings
15m
Prep Time
5m
Cook Time
20m
Ready In


"From our Saturday newspaper, The Weekend West. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (144.6 g)
  • Calories 231.5
  • Total Fat - 21.9 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 0 mg
  • Sodium - 71.4 mg
  • Total Carbohydrate - 8.9 g
  • Dietary Fiber - 3.8 g
  • Sugars - 2.1 g
  • Protein - 3.6 g
  • Calcium - 50.9 mg
  • Iron - 1.3 mg
  • Vitamin C - 37 mg
  • Thiamin - 0.1 mg

Step 1

To make dressing, whisk all ingredients in a jug until combined.

Step 2

Sprinkle nuts over an oven tray and cook in a moderate oven (180C) for about 5 minutes, or until lightly browned and then remove and cool.

Step 3

Squeeze juice from lemon and add to a medium bowl of cold water.

Step 4

Quarter pear, remove core and slice thinly and add to bowl of water and trim base and top off fennel bulb and discard and then shave fennel and add to bowl and let stand for 1 minute and then drain well.

Step 5

Place pear and fennel in a serving bowl and add salad leaves and walnuts and pour over dressing and toss well and serve.

Tips & Variations


No special items needed.

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