Fennel Salad with Lemon

Photo: Randy Mayor; Styling: Cindy Barr

Yield: 6 servings (serving size: 1 cup salad and 1 cheese slice)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Prep Time:
Chill: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 107
  • Fat: 6.9g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 3.3g
  • Carbohydrate: 10.5g
  • Fiber: 3.3g
  • Cholesterol: 4mg
  • Iron: 1.2mg
  • Sodium: 238mg
  • Calcium: 65mg


  • 1/4 cup coarsely chopped fresh parsley
  • 2 fennel bulbs, trimmed, halved, and cut into thin vertical slices
  • 1 shallot, halved and cut into thin vertical slices
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup Meyer lemon sections (about 3)
  • 2 ounces goat cheese, cut into 6 slices


  1. 1. Combine the first 3 ingredients in a bowl. Drizzle mixture with oil; sprinkle with sugar, salt, and pepper. Toss. Add lemon sections; toss gently to combine. Cover and chill for 1 hour. Top with cheese.
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