K’s ***Sparkly*** Chunky Vegetable & Balsamic Salad


Hello Family, Friends and Readers!

Tonight I made this delicious and healthy salad. I served it alongside big, juicy hamburgers made from grass-fed beef, and chewy biscuits hot out of the oven.


*K’s ***Sparkly*** Chunky Vegetable & Balsamic Salad*


  • 1 Fennel root bulb, also called anise (cut feathery stem tops off)
  • 1 Cucumber (peeled)
  • 3 Carrots (slender, non-peeled, I used organic)
  • Half can of red kidney beans (drained, I used organic)
  • Half can of sweet corn (drained, I used organic)


  • 1/4 Cup balsamic vinaigrette as a base
  • 1/4 Cup extra virgin olive oil
  • 2-3 Tablespoons Italian dressing
  • Half Tablespoon of bee pollen pellets
  • Pinch of ground pepper
  • Pinch of ground Himalayan pink salt
  • 1 Tablespoon of dried chopped chives
  • 1 Tablespoon of dried chopped basil

Serves 2

Directions: Dice the fennel root bulb, cucumber, and carrots. Add red kidney beans and sweet corn. In measuring cup add all dressing ingredients listed in the order above. Stir vigorously with a fork. 🙂 Drizzle over the veggies. Using two spoons, gently mix the veggies so that everything gets coated in the dressing. Serve as a side or eat as main meal for lunch or as a snack. Enjoy!

Prep time: 10-15 minutes.

Family feedback: My husband said it tasted fresh and healthy, and ate it all. 🙂



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