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Summer Fennel Salad with Feta, Watermelon, and Pecans
Summer fennel salad is unforgettably delicious with feta cheese, watermelon, candied pecans, and orange honey mustard vinaigrette.
Course
Salad
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
servings
Calories
421
kcal
Author
Marjory Pilley
Ingredients
Salad
8
cups
Butter lettuce
or other tender greens
½
cup
pecans
2
Tablespoons
butter
2
Tablespoons
brown sugar
packed
¼
fennel bulb
green fronds and hard middle core removed
½
cup
diced seedless watermelon
½
cup
feta cheese
crumbled
Orange Honey Mustard Vinaigrette
⅓
cup
canola oil
or other mild oil, like avocado oil
2
teaspoons
Dijon mustard
2
teaspoons
honey
3
Tablespoons
orange juice
2
Tablespoon
white wine vinegar
¼
teaspoon
salt
¼
teaspoon
pepper
1
shallot
minced
Instructions
To candy the pecans, melt and combine butter and brown sugar in a pan over medium heat. Add pecans and stir to coat with sugar mixture.
Remove pecans to wax paper and allow them to set while preparing the rest of the salad.
Use mandoline or knife to shave fennel into very thin slices.
Cut watermelon into thin slices and finely dice. Blot with paper towel, if necessary to absorb excess juice.
Layer salad greens, fennel, watermelon, feta cheese and pecans in a large bowl.
Gently toss.
Serve with Orange Honey Mustard Vinaigrette.
Instructions for Dressing
Add the ingredients to a jar or bowl and stir vigorously to combine.
Nutrition
Calories:
421
kcal
|
Carbohydrates:
19
g
|
Protein:
6
g
|
Fat:
38
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
19
g
|
Trans Fat:
0.3
g
|
Cholesterol:
32
mg
|
Sodium:
448
mg
|
Potassium:
448
mg
|
Fiber:
3
g
|
Sugar:
13
g
|
Vitamin A:
3729
IU
|
Vitamin C:
14
mg
|
Calcium:
158
mg
|
Iron:
2
mg