Yields1 ServingPrep Time25 mins
3 Tablespoons freshly squeezed lemon juice
3 Tablespoons olive oil
1 Tablespoon Dijon mustard
1 Tablespoon honey
Salt and freshly ground black pepper
2 small heads fennel (about 1 3/4 lbs. total)
3 red, yellow, and orange bell peppers, stemmed, seeded, and slivered lengthwise
In a small bowl, whisk lemon juice, olive oil, mustard, and honey to blend.
Add salt and pepper to taste.
Trim stalks from fennel; chop enough feathery green fronds to make 2 tbsp. and reserve.
Cut heads in half lengthwise, then shave into paper-thin strips or cut into thin slivers.
In a bowl, combine fennel and bell peppers.
Drizzle with dressing and mix gently to coat; cover and chill at least 1 hour and up to 1 day.
- Amount Per Serving
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 9g45%
- Cholesterol 0mg
- Sodium 11mg1%
- Total Carbohydrate 13g5%
- Dietary Fiber 36g144%
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.