This refreshing Romaine, Apple, and Fennel Salad is both different and quick to prep. Plus–you can do it all quickly on Yom Tov.
If you love dairy salads (I do), this one is refreshingly different, while being simple and delicious.
Sometimes, I like when a salad has ingredients that can be prepped ahead. Other times, I like knowing that I don’t need to prep ahead and that I’ll be able to prepare something quickly when I need it.
This one is the latter. Some quick chopping and you’re done. Sure, you can make the dressing ahead. Or you can do nothing ahead.
This version of Honey Mustard dressing is a classic one–though the recipe will make enough for one salad, I recommend making some extra because it’ll work well on so many different types of salads.
It’ll even make the most basic of salads into something special.
The parmesan flavor here really gets everywhere. And if you’ve never used fennel before, why not try it now? It’s really not scary. That’s what gives this salad the refreshing, crunchy twist.
Romaine, Apple, and Fennel Salad
Ingredients
- 8 oz. chopped Romaine lettuce
- 1 apple, thinly sliced
- 1 fennel bulb, thinly sliced
- ¼ red onion, thinly sliced
Honey Mustard Dressing:
- juice of 2 limes
- 3 tbsp olive oil
- 2 tbsp lite mayonnaise
- 1 tsp whole grain or “old style” Dijon mustard (the kind with the little brown balls)
- 1 tbsp maple syrup or honey
- ½ tsp salt
- pinch of black pepper
- ¼ tsp dried parsley
Topping:
- ¼ cup grated parmesan cheese
Instructions
- Whisk together all dressing ingredients.
- Add all salad ingredients to a bowl. Toss with dressing, add parmesan cheese as a topping and enjoy.
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