Fennel, Mint and Cheese Salad Recipe
A Delicious Salad for Lunch or Dinner.
Ingredients
- 2 fennel bulbs
- 1 cup mint leaves
- 8 oz. soft farmer's cheese
- 2 cups baby romaine
- 1 lemon
- 1/4 cup olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 Tbsp. raw Agave nectar (or maple syrup could also work)
Directions
- Peel off the out leaves of the fennel bulbs and cut off the stems and fronds.
- Using a mandoline thinly slice the fennel into thin slices.
- Break or cut the farmer's cheese into small chunks.
- Toss the romaine lettuce with the cheese and fennel.
- Zest the lemon and add the zest to the salad.
- Cut the lemon in half and add the juice of both halves to the salad.
- Salt and pepper to taste.
- Drizzle 3/4 of the olive oil over the salad and toss well.
- Add the agave nectar and toss again.
- Add additional olive oil if needed.
- Allow to marinate for at least 30 minutes and toss again before serving.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 4 servings | |
| Calories 156 | |
| Calories from Fat 122 | 78% |
| Total Fat 13.83g | 17% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 88mg | 4% |
| Potassium 457mg | 13% |
| Total Carbs 8.39g | 2% |
| Dietary Fiber 3.9g | 13% |
| Sugars 0.46g | 0% |
| Protein 1.71g | 3% |
