Fennel, Grape, and Blue Cheese Salad

3 Reviews
100% would make this recipe again

Fennel, lettuce, grapes, and blue cheese with a lemon vinaigrette.

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Preparation : 10 min Standing : 10 min
140 calories/serving


1 fennels, thinly sliced 260 g
3 tbsp Classic Vinaigrette 45 mL
1 1/2 tbsp lemon juice, freshly squeezed 1/2 lemon
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/2 Boston lettuce, or leaf lettuce 100 g
1 cup grapes 100 g
40 g Gorgonzola cheese, Roquefort, or other blue cheese, crumbled

Before you start

A mandolin will make slicing the fennel easier.


  1. Prepare the vegetables. Trim the fennel stalk and feathery leaves, discard any tough outer layers, then very finely slice the fennel crosswise using a mandolin and put the slices in a salad bowl.
  2. In a small bowl, combine the classic vinaigrette and lemon juice. Add salt and pepper to taste, then pour the vinaigrette over the fennel, toss well and let stand 10 min.
  3. Wash the lettuce, then spin-dry. Tear the leaves into bite-size pieces and add them to the salad bowl. Wash the grapes, dry, halve and remove the seeds (if needed). Add the grapes to the bowl, then crumble the blue cheese over the salad.
  4. Toss and serve immediately.

Nutrition Facts Table

per 1 serving (100 g)


% Daily Value




11 g

18 %

Saturated 3 g
+ Trans 0 g

15 %


10 mg


170 mg

7 %


9 g

3 %


2 g

7 %


4 g

Net Carbs

7 g


3 g

Vitamin A

11 %

Vitamin C

16 %


8 %


5 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin K
Good source of  :
Folacin, Manganese, Potassium
Source of  :
Calcium, Fibre, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables ½
Meat and Alternatives ½
Fats 2

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3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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