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* | 2 medium fennel bulbs |
* | 1 large jicama |
* | 2 green apples |
* | 1 medium sweet onion |
* | 1/2 cup mayonnaise |
* | 1/4 cup Stonewall Kitchen Barbecue Mustard |
* | 1/2 tsp. fennel seed |
* | Juice of one lemon |
* | 1 cup baby spinach, arugula or watercress |
* | Salt and pepper to taste |
1 | Trim root end and tips from fennel; peel jicama and core green apples. |
2 | Cut fennel and jicama into small chunks and with shredder blade attached, feed into food processor. Place in mixing bowl. |
3 | Shred sweet onion and apple in food processor and add to fennel/jicama mix. |
4 | Mix mayonnaise, mustard, fennel seed and lemon juice together. Add to salad and mix well. |
5 | Rough chop greens and add to salad. |
6 | Add salt and pepper to taste. |
7 | Serve well chilled. |