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Roasted Fennel and Kale Salad

A crunchy salad of roasted fennel and kale with sliced scallions and candied almonds. Topped with a Meyer lemon dill dressing.

Roasted Fennel and Kale Salad – recipe

Prepare Meyer Lemon and Dill Dressing

Meyer lemon juice 60 ml
Meyer lemon zest 10 ml
Hellmann's® Classics Ranch Dressing 2 x 3.78 L 440 ml
Hellmann's® Classics Ranch Dressing 2 x 3.78 L
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Dill, fresh, chopped 7 g

Prepare the Salad

Candied almonds 200 g
Carrot, shredded 150 g
Purple cabbage, chopped 200 g
Fennel, roasted, thin slice 675 g
Scallions, sliced 200 g
Baby kale, chopped 350 g
Parsley, chopped 120 g
Meyer Lemon and Dill Dressing, prepared

Prepare Meyer Lemon and Dill Dressing
- Combine ingredients and whisk.
Prepare the Salad
- Combine all ingredients and toss together until evenly coated in the Meyer Lemon and Dill Dressing.