​Fresh Fennel Salad With Cranberry Tahini Dressing by Ocean Spray

Courtesy of Ocean Spray

Prep Time: 15 minutes

Servings: About 4 servings

Ingredients:

DRESSING

1/2 cup smooth tahini

6 tablespoons water

1/3 cup Ocean Spray® Cranberry Juice Cocktail

1/2 cup Ocean Spray® Craisins® Dried Cranberries or 50% Less Sugar Craisins® Dried Cranberries

4 tablespoons lemon juice

4 table spoons extra virgin olive oil

2 tablespoons maple syrup

2 garlic cloves

1/2 teaspoon sea salt

SALAD

2 Fennel bulbs, each

2/3 cup Ocean Spray® Craisins® Dried Cranberries or 50% Less Sugar Craisins® Dried Cranberries

1/2 cup walnuts

2 cups arugula

2 cups croutons

Directions:

To make the salad:

On a large cutting board, remove the stalks and fronds from the bulb of the fennel. Cut away the fronds, rough chop them and add to a large mixing bowl. Thinly slice the stalks and bulbs on a mandolin or with a knife and add to the same bowl. In the large mixing bowl, add the arugula, Craisins® Dried Cranberries, all the walnuts and the croutons. Season with the cranberry tahini dressing to your liking and toss to coat, serve immediately.

To make the dressing:

In a blender, combine the tahini, cranberry juice, water, Craisins® Dried Cranberries, lemon juice, olive oil, maple syrup, garlic, and sea salt and blend until smooth. Store in the refrigerator in a glass jar, shake before using.