Ingredients per serving


Prepare Meyer Lemon and Dill Dressing

Prepare the Salad

  • Fennel, roasted, thin slice 1.5 lbs
  • Scallions, sliced 2.0 cups
  • Purple cabbage, chopped 2.0 cups
  • Baby Kale 5.0 cups
  • Parsley, chopped 2.0 cups
  • Carrots, shredded 1.5 cups
  • Candied almonds 1.5 cups
  • Meyer Lemon and Dill Dressing, prepared 12.0 oz

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



  1. Prepare Meyer Lemon and Dill Dressing

    • Combine ingredients and whisk.
    • Yield: 12 oz
  2. Prepare the Salad

    • Combine all ingredients and toss together until evenly coated in the Meyer Lemon and Dill Dressing.