Hello… I wanted to share a quick, refreshing salad that I really enjoy. I put this salad together one night before a family lunch. I had a ton of broccoli so I searched the rest of my fridge for ingredients to go with it. The result was a very tasty, healthy salad that was lovely with our sandwiches. The combination of the citrus with the ginger, mint and licorice flavor of the fennel is fantastic. I’ve found it keeps well in a large zip lock bag or tightly closed container and actually improves as it marinates. Just don’t add the almonds until you’re ready to serve it or they’ll lose their crunch. Lately, I’ve been having it on its own for lunch and it’s very satisfying. Of course, it’s also a great side with grilled chicken or pork. If you’re watching your sugar intake (as I have been) I recommend omitting the dried cranberries. I hope you enjoy it as much as I do…
Ingredients
1/2 bulb fennel, shaved
1 cup baby carrots, thinly sliced
3/4 cup red grapes, sliced
4 cups raw broccoli, chopped
1/2 cup dried cranberries
1/2 cups roasted almonds, chopped
2 TB fresh spearmint, chopped
2 TB fennel leaves, chopped
1/4 cup fresh lemon juice
2 tsp fresh ginger, chopped
1/4 – 1/2 cup olive oil (depending on your preference)
Salt and Pepper, to taste
Prepare veggies and fruit as indicated and place in a large bowl
Prepare the dressing by combining all ingredients and blending them together. If you have a food processor or blender, use it. If you don’t, try grating the ginger so it’s extra fine then whisk dressing together thoroughly.
Toss dressing into the salad and refrigerate at least 2 hours or as long as overnight.
Toss in chopped almonds just before serving so they’re good and crunchy!
I’ll be back soon. I’m waiting for the brain fog from greatly reduced sugar intake to clear.
Meanwhile, here’s something to think about…
If you don’t design your own life plan, chances are you’ll fall into someone else’s plan. And guess what they have planned for you? Not much.
Jim Rohn
