You must be signed in as a member to print this content
Raw Apple, Fennel, and Carrot Spiralized Salad
Servings
6
Prep Time
15 minutes
Ingredients
- 1 cup Greek yogurt
- ¼ cup extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ cup plus 1 tablespoon Gorgonzola cheese (divided)
- 4 large carrots (peeled and trimmed)
- 5 bulbs fennel (trimmed)
- 2 Granny Smith apples
- ¼ teaspoon kosher salt
- 1 tablespoon finely chopped fennel fronds
For the Dressing:
For the Salad:
Instructions
- To make the dressing: In a small bowl whisk together the yogurt, olive oil, vinegar, lemon juice, Dijon mustard, honey, and salt. Using the bottom of a whisk, mash up 1 tablespoon of the Gorgonzola into the dressing and whisk until fully incorporated. Switch to a rubber spatula and fold in additional 2 tablespoons of the Gorgonzola.
- To make the salad: Using a spiralizing machine, spiralize the carrots, fennel, and apples, place in a large bowl, and season with the salt and fennel fronds. You should accumulate about 8 cups of spiralized fruits and vegetables.
- Dress the salad immediately to prevent oxidation and toss gently with the last 2 tablespoons of Gorgonzola.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 30 grams
- Protein
- 8 grams
- Fat
- 15 grams
- Saturated Fat
- 5 grams
- Cholestrol
- 13 milligrams
- Sodium
- 506 milligrams
- Fiber
- 9 grams
- Sugar
- 18 grams
1 comment
I love this salad. It is fresh, crunchy, bright, and easy to throw together with the spiralizer. Feels like eating a little bit of summer in the middle of winter.