← All recipes

Carrot & Fennel Salad With Nuts & Seeds

Carrot & Fennel Salad With Nuts & Seeds comes together with Formatted By Carole Walberg, Vegetable Oil, Skinned Hazelnuts Or Blanched Almonds, Sunflower Seeds, and Fennel Bulb. Ready in about 20 min, it serves 10. Scale it up or down for the number of people at the table.

Ingredients

• Formatted By Carole Walberg
• 1/2 tsp
• 1/2 cup
• 1/2 cup
• 1
• 4 cup
• 1
• 1/3 cup
• 1/4 cup
• 2 tbsp
• 1/2 tsp

Method (preview)

1. 1

   Nuts and sunflower seeds. Stir until lightly toasted; set aside.

2. 2

   Trim fennel bulb, removing leaves-, with large, sharp knife, cut bulb into thin shreds (you should have about 2 cups).

3. 3

   In large bowl, combine fennel, carrots, apple and green onions.

4. 4

   Dressing: Combine vinegar, oil, sugar and salt, whisking until sugar is dissolved.

5. 5

   Pour over vegetables and toss. (Salad may be covered and refrigerated for up to 8 hours.)

6. 6

   Just before serving: reserving 2 tbsp (25 mL) of the toasted nuts and seeds, stir remainder into salad.

7. 7

   Sprinkle reserved nuts and seeds on top.

8. 8

   Garnish with apple slices, green onions or fennel leaves.

9. 9

   Skinned hazelnuts are available at some bulk food stores.

10. 10

    Otherwise, to remove skins, place hazelnuts on baking sheet in 35OF oven for I0 to 15 minutes or until skin begins to crack; wrap hot nuts in kitchen towel, let cool, then rub off skins with towel.