Fennel, radishes, greens…say hello to spring with this salad! Tip: If you’ve got a mandoline, it comes in handy to thinly slice the fennel.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Serves: 4
Time: 5 minutes


  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. white balsamic vinegar
  • ½ tsp. whole-grain mustard
  • ¼ tsp. kosher salt
  • 6 cups salad greens
  • 1 cup thinly sliced fennel
  • ¼ cup sliced radish


  1. In a large bowl, whisk together the oil, vinegar, mustard, and salt.
  2. Toss with the salad greens, fennel, and radish.

Nutrition Information

Per serving (1½ cups):

  • Calories: 50
  • Total fat: 3.5 g
  • Sat fat: 0.5 g
  • Carbs: 5 g
  • Fiber: 3 g
  • Total sugar: 2 g
  • Added sugar: 0 g
  • Protein: 2 g
  • Sodium: 170 mg
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Salad Days!

Salads that make one-bowl meals. What’s not to love! The Healthy Cook's recipes will help expand your repertoire with imaginative combinations of greens, vegetables, herbs, whole grains, and proteins. Each salad is chock full of vegetables that deliver flavor and crunch to spare, and paired with a dressing that ties everything together.

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