Fennel salad dusted with sumac

Discover the perfect balance of flavors in this fennel salad, elevated with a sprinkle of sumac. A culinary delight that will tantalize your taste buds.

Ingredients:

• 1 Fennel Bulb
• 2 Beets
• 2 Oranges
• 2 cups Spring Mix Lettuce
• 4 tablespoons Extra Virgin Olive Oil
• 1 tablespoon finely diced Fennel Fronds,
• 1 tablespoon Lemon juice
• 1/4 teaspoon Sumac
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Ground Black Pepper
• 1/2 teaspoon Sumac for garnish
• Fennel fronds for garnish

Instructions:

1. Prepare the fennel by trimming it, discarding the outer layer, and cutting it in half.
2. Thinly slice the fennel using a knife or mandoline.
3. You have the option to either roast or boil the beets for the salad. Cut them into chunks afterward.
4. Peel the oranges and cut them into segments. If preferred, remove the membrane as well.
5. Combine fennel fronds, olive oil, lemon juice, sumac, salt, and pepper in a mixing bowl.
6. Begin assembling the salad by placing the spring mix as the base. Layer with fennel slices, beet chunks, orange segments, and fennel fronds on top.
7. Pour the dressing over the assembled salad.
8. Sprinkle sumac powder on top of the salad before serving.

Summary:

• Calories: 768 kcal
• Fat: 56 g
• Protein: 10 g
• Carbs: 69 g
• Potassium: 2312 mg
• Magnesium: 123 mg