Fennel & Pear Salad & Mustard Dressing
Recipe: #31681
March 19, 2019
Categories: Salads, Vegetable Salad, Walnut, Fennel, Picnic, Oven Bake, Gluten-Free, Kosher Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Salad Dressing, Vegetarian Dinner, Vegan Dinner, more
"From our Saturday newspaper, The Weekend West. Times are estimated."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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