Fennel, White Bean and Walnut Salad
Servings
4 Servings
Ingredients
- 1 fennel bulb
- 1 15- oz can white beans drained and rinsed
- 1/2 cup Shredded carrots
- 1/4 cup dried currants
- 3/4 cup toasted California walnut piecesdressing:
- 1/2 cup olive oil
- 1/4 cup White Wine Vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup mixed chopped herbs (parsley, chives, tarragon)
- Salt and pepper to taste
Instructions
Preparation
- 1 Thinly slice fennel and place in large bowl with beans, carrots and currants. In small bowl whisk together dressing ingredients and pour over bean and fennel mixture.2 Toss to combine.3 Sprinkle walnuts on top and serve
- Source: California Walnut Board