Looking for a healthy and colorful side dish to add to your table? This salad offers a hint of licorice from the fennel, satisfying crunch from the walnuts and a creamy heartiness from the beans.
1 fennel bulb
1 15-oz can white beans, drained and rinsed
1/2 cup shredded carrot
1/4 cup dried currants*
3/4 cup toasted walnut pieces
1/2 cup olive oil
1/4 cup white wine vinegar
1 tbsp Dijon mustard
1/4 cup mixed, chopped herbs (parsley, chives, tarragon)
Salt & pepper to taste
*If you can’t find currants, substitute raisins or chopped dates
Source: reprinted with permission from the California Walnut Board
**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.