With This Way Prepare Yummy Yummy Fennel Lettuce Cashew Salad with Lemon Honey Dressing Recipe

Fennel Lettuce Cashew Salad with Lemon Honey Dressing. This easy salad with avocado, cucumber, radishes and fennel is the ultimate side salad and the lemon dressing is simple and delicious. This side salad has become my go-to pretty much every day of the week. Along with your fennel and kale, you've got apples, dried apricots, onion, cashews, and a super simple lemon vinegarette!

This salad is a perfect mixture of crunchy, sweet and savory with a nice tartness from the. Taste and add more lemon juice and/or salt if needed. In a large bowl, toss the dressing with fennel, apple and celery. You can cook Fennel Lettuce Cashew Salad with Lemon Honey Dressing using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Fennel Lettuce Cashew Salad with Lemon Honey Dressing

1. Prepare 1 of Fennel Bulb thinly sliced.
2. It's 3 cups of lettuce.
3. You need 3 tbs of Honey.
4. It's 1/2 of Lemon Juice.
5. You need 1/4 cup of Olive oil.
6. It's 1/4 cup of Cashews.
7. Prepare of Salt.
8. Prepare of Pepper.
9. You need of Cherry Tomatoes.
10. It's of Parmesan optional.
11. You need of Blue Cheese optional.

Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving. Tip Dressing can be made the day before serving. Dressing Mix all the ingredients and set aside.

Fennel Lettuce Cashew Salad with Lemon Honey Dressing instructions

1. Thinly slice fennel.
2. Place in a bowl with a few ice cubes for 10 minutes. Dran excess water and dry off on kitchen towel.
3. In a bowl add lemon juice and honey..
4. Add in olive oil, salt and pepper.
5. Chop cashews or nuts of your preference in a blender..
6. Start with a layer of lettuce,, then fennel, cheese and continue until the top layer is covered with cheese. Drizzle honey lemon dressing over the salad and place in the fridge for 10 minutes. Garnish with your favorite nuts..

Salad Arrange the lettuce leaves on top of the tortillas, roughly crumble the ricotta cheese on top and top with the apple slices. Sprinkle with cashew nuts, moisten with the dressing and roll up. Season with remaining ¼ tsp each sea salt and pepper, if desired. Top with cheese and fennel fronds. This crunchy chopped Thai Chickpea Salad is loaded with colorful veggies and tossed in a flavorful peanut dressing!