Cooking Instructions
1.
Slice the
Fennel Bulbs (2)
on a mandolin. Add to a large bowl.
2.
Slice the
Broccoli (1 bunch)
into ribbons with a vegetable peeler. Snap off the florets. Add both to the large bowl with the fennel.
3.
Julienne
Granny Smith Apple (1)
. Add to the bowl with the fennel and broccoli rabe.
4.
Mix
Shallots (1 tsp)
,
Greek Yogurt (1/4 cup)
,
Vegan Mayonnaise (1/4 cup)
,
Apple Cider Vinegar (1/4 cup)
,
Granulated Sugar (1 Tbsp)
,
Poppy Seeds (1 Tbsp)
, and
Dijon Mustard (1 tsp)
together in a medium bowl.
5.
Pour the dressing over the fennel, broccoli rabe, and apple mixture. Serve and enjoy!