Dressings and Salads

Bikini* Fennel Salad

*barely dressed

Ingredients

• 1 bulb fennel
• 1 orange, zested, peeled and cut into segments
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh mint or basil, chopped
• 1/2 teaspoon salt
• 1/2 tablespoon extra virgin olive oil

Instructions

• Wash the fennel and remove the fronds (the fronds are the greenery on top).
• Chop up 2 tablespoons of the fronds and set aside.
• Using a potato peeler or knife, thinly slice the entire fennel bulb and place into a bowl, tossed with the salt. Set aside for about an hour.
• Toss everything together and enjoy chilled.

Honey Mustard Topped Green Beans

Ingredients

• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar or fresh lemon juice
• 1 tbsp honey
• 1 small garlic clove grated or very finely minced
• Sea salt and freshly ground black pepper to taste
• Tablespoon Sesame Seeds
• Blanched Green Beans

Instructions

• Whisk all ingredients and let sit for 30 minutes to infuse flavors.
• Trim green beans, then drop in boiling water for 30 seconds, then rinse in ice water.
• Dress with Honey Mustard

Creamy Cucumber Dill Salad

Ingredients

• 1/3 cup Greek yogurt
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 2 tbsp chopped fresh dill
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp honey
• 2 cucumbers sliced thinly 
• 1/4 cup very thinly sliced red onion

Instructions

• In a large bowl, whisk together all ingredients except cucumber and onion.
• Pour over cucumber and onion and blend well.
• Serve immediately.

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