Fresh Fennel Salad with Cranberry Tahini Dressing

Prep Time:15 minutes
Servings:About 4 servings

Prep Time:15 minutes
Servings:About 4 servings

INGREDIENTS
DIRECTIONS

INGREDIENTS

For the Salad:
2 Fennel bulbs, each
2/3 cup Ocean Spray® Craisins® Dried Cranberries or 50% Less Sugar Craisins® Dried Cranberries
1/2 cup walnuts
2 cups arugula
2 cups croutons

For the Dressing:
1/2 cup smooth tahini
6 tablespoons water
1/3 cup Ocean Spray® Cranberry Juice Cocktail
1/2 cup Ocean Spray® Craisins® Dried Cranberries or 50% Less Sugar Craisins® Dried Cranberries
4 tablespoons lemon juice
4 tablespoons extra virgin olive oil
2 tablespoons maple syrup
2 Garlic cloves
1/2 teaspoon sea salt

Nutritional Info

DIRECTIONS

To Make the Salad:

On a large cutting board, remove the stalks and fronds from the bulb of the fennel. Cut away the fronds, rough chop them and add to a large mixing bowl. Thinly slice the stalks and bulbs on a mandolin or with a knife and add to the same bowl. In the large mixing bowl, add the arugula, Craisins® Dried Cranberries, all the walnuts and the croutons. Season with the cranberry tahini dressing to your liking and toss to coat, serve immediately.

To Make the Dressing:

In a blender, combine the tahini, cranberry juice, water, Craisins® Dried Cranberries, lemon juice, olive oil, maple syrup, garlic, and sea salt and blend until smooth. Store in the refrigerator in a glass jar, shake before using.