Festive Fennel Salad

This is a great winter salad. The tartness of the salad dressing combines well with the sweetness of the salad ingredients. – Rie Sluder

2 small fennel bulbs
3 or 4 clementines, peeled and divided into sections
½ cup dried cranberries
1/3 cup sunflower seeds
4 scallions, sliced including green section
Salad greens, washed and spun dry

Vinaigrette Dressing

6 Tbs. extra virgin olive oil
2 Tbs. red wine vinegar
½ tsp. Dijon mustard
1 clove of garlic crushed
Salt and pepper to taste

1. Trim the base of the fennel bulbs and remove any tough outer leaves. Cut the bulbs lengthwise into quarters, trim away the core and slice thinly. Place in salad bowl. Add the rest of the salad ingredients.

2. In separate bowl, place vinaigrette dressing ingredients. Whisk to combine. Taste and adjust to your liking. Add to salad mixture. Serve.

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    It is the policy of the Herb Society of America not to advise or recommend herbs for medicinal or health use. Please consult a health care provider before pursuing any herbal treatments.