Creamy Fennel Slaw

Tomato & Ricotta Pesto
  • Salad:
  • 1 bulb fennel
  • 6 cups baby arugula
  • 1/2 red onion, thinly sliced
  • Tomato & Ricotta Pesto Dressing:
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 2 tbsp lemon juice
  • 1 tbsp Filippo Berio Tomato & Ricotta Pesto
  • 1 shallot, minced
  • 1/2 cup plain 2% regular or Greek yogurt
  • 1/4 tsp each salt and pepper
  • 1/4 cup toasted pumpkin seeds
    • Salad: Remove stalks and fronds from fennel bulb and quarter bulb; slice thinly crosswise. In serving bowl, toss together fennel slices, arugula and red onion.
    • Tomato & Ricotta Pesto Dressing: Whisk together olive oil, lemon juice, pesto and shallot; whisk in yogurt, salt and pepper.
    • Drizzle dressing over salad; toss to coat well. Garnish with pumpkin seeds.
    • Tips:
      • Add fresh orange or grapefruit segments to salad if desired.
      • If preferred, replace pumpkin seeds with sunflower seeds.

    Prep Time

    10 min

    Cook Time


    Total Time

    10 min


    4 side dishes




    Side Dishes

    Ingredient: Vegetables

    Cooking Method: No Cook

    World Cuisine: American

    Product: Tomato & Ricotta Pesto


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