Sugar Snap Pea, Broccoli, Fennel & Apple Salad with Lemon Orange Dill Dressing

Submitted by: Lavonda Shipley

Serves: 5-6

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: salad · lemon · dill · orange · sugar · apple · broccoli · dressing · vinaigrette · pea · fennel · snap ·

Ingredients

2 cups sugar snap peas
Florets from one bunch of broccoli
1 fennel bulb, cut in half lengthwise and sliced thin
1 small Granny Smith apple, cored & diced

Dressing Ingredients:
Juice of 1 orange
2 Tbsp lemon juice
3 Tbsp extra virgin olive oil
1.5 tsp. honey
1/4 cup fresh dill, packed
3 Tbsp red onion, coarsely chopped
1/4 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. black pepper, freshly ground

Method

Put a large pot of salted water on to boil. Prepare dressing by blending all ingredients well in a small food processor.

Cook sugar snap peas and broccoli in boiling salted water for 4 minutes, drain in a colander and plunge into a large bowl of ice water to stop the cooking process.

Place sugar snap peas, broccoli, fennel and apple in a large bowl and toss with the dressing until evenly coated. May be served immediately or chilled and served later.

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