Fennel, Grape, and Blue Cheese Salad

3 Reviews
100% would make this recipe again

Fennel, lettuce, grapes, and blue cheese with a lemon vinaigrette.

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Ingredients

??? fennels, thinly sliced ???
??? Classic Vinaigrette ???
??? lemon juice, freshly squeezed ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? Boston lettuce, or leaf lettuce ???
??? grapes ???
??? Gorgonzola cheese, Roquefort, or other blue cheese, crumbled ???

Before you start

A mandolin will make slicing the fennel easier.

Method

  1. Prepare the vegetables. Trim the fennel stalk and feathery leaves, discard any tough outer layers, then very finely slice the fennel crosswise using a mandolin and put the slices in a salad bowl.
  2. In a small bowl, combine the classic vinaigrette and lemon juice. Add salt and pepper to taste, then pour the vinaigrette over the fennel, toss well and let stand 10 min.
  3. Wash the lettuce, then spin-dry. Tear the leaves into bite-size pieces and add them to the salad bowl. Wash the grapes, dry, halve and remove the seeds (if needed). Add the grapes to the bowl, then crumble the blue cheese over the salad.
  4. Toss and serve immediately.

Nutrition Facts Table

per 1 serving (100 g)

Amount

% Daily Value

Calories

140

Fat

11 g

18 %

Saturated 3 g
+ Trans 0 g

15 %

Cholesterol

10 mg

Sodium

170 mg

7 %

Carbohydrate

9 g

3 %

Fibre

2 g

7 %

Sugars

4 g

Net Carbs

7 g

Protein

3 g

Vitamin A

11 %

Vitamin C

16 %

Calcium

8 %

Iron

5 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin K
Source of  :
Calcium, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin C, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables ½
Meat and Alternatives ½
Fats 2
More info
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3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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