Fennel & Clementine Chopped Salad

This vegan salad has the crisp, fresh taste of fennel, the sweet and sour taste of clementines, and the salty crunch of red onion and walnuts. A simple but tasty dressing of olive oil and balsamic vinegar ties it all together.

Ingredients:

• 2 bulbs fennel, thinly sliced
• 3 clementines, peeled and segmented
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup walnuts, chopped
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

Slice the fennel and put it in a large bowl

Add the clementine segments, red onion, parsley, and walnuts

To make the dressing, mix the olive oil and balsamic vinegar in a small bowl with a whisk

Add pepper and salt to taste

Spread the salad ingredients out on a plate

Add the dressing and gently toss to coat everything

You can serve it right away, or put it in the fridge for about 30 minutes before you serve it to let the flavors blend

Enjoy your tasty and refreshing chopped fennel and clementine salad!