Shaved Fennel Salad With Dill, Arugula and Walnuts

• 2 fennel bulbs, thinly shaved
• 14 cups zucchini, thinly sliced
• 23 cup fresh dill, coarsely snipped fresh
• 14 cup lemon juice
• 14 cup walnut oil or 14 cup olive oil
• 1 teaspoon honey
• 14 teaspoon salt
• 6 cups arugula
• 12 cup walnuts, toasted, chopped
• 13 cup feta cheese, crumbled

1. Directions:.
2. 1.
3. In a medium bowl combine fennel, zucchini, and dill.
4. For dressing, in a screw-top jar combine lemon juice, oil, honey, and salt.
5. Cover and shake well to combine.
6. Add dressing to fennel mixture; toss to coat.
7. Marinate at room temperature for at least 20 minutes or up to 1 hour.
8. 2.
9. To serve, place arugula in a large serving bowl.
10. Add undrained fennel mixture.
11. Toss gently to combine.
12. Sprinkle with walnuts and feta cheese.
13. From the Test Kitchen.
14. To toast walnuts, preheat oven to 350 degrees F. Spread nuts on a baking sheet.
15. Bake about 7 minutes or until toasted and fragrant, stirring twice.
16. Icon: high fiber, energy boosting, gluten free, vegetarian.

fennel bulbs, zucchini, fresh dill, lemon juice, walnut oil, honey, salt, arugula, walnuts, feta cheese

Taken from www.food.com/recipe/shaved-fennel-salad-with-dill-arugula-and-walnuts-501910 (may not work)