© Line Klein
Active Time
15 MIN
Total Time
30 MIN
Yield
Serves : 6

This sweet and crunchy salad with lots of immune-boosting vitamin C is delicious with grilled pork or in a pulled-pork sandwich. To wilt the fennel slightly, Michel Nischan briefly marinates it in vinegar and salt before tossing it with firm, ripe peaches. Slideshow: Make-Ahead Picnic Salads

How to Make It

Step

In a bowl, drizzle the fennel with the vinegar. Season lightly with salt and let stand, tossing occasionally, until slightly wilted, about 20 minutes. Add the peaches, parsley, tarragon and lemon zest and toss well. Season with salt and pepper and serve.

Notes

One Serving 45 cal, 0 gm fat, 0 gm sat fat, 11 gm carb, 3 gm fiber

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