Athens Foods | Pickle Fennel Salad Phyllo Cups

Name: Athens Foods | Pickle Fennel Salad Phyllo Cups
Ingredients: 2 packages (15 count, each) Athens® Phyllo Shells; 2 tablespoons apple cider vinegar; 2 tablespoons pickle brine; 2 1/2 teaspoons hot honey; pinch salt; pinch black pepper; pinch red pepper flakes; 1 1/2 large dill pickles, cut into 6 spears, seeded then shredded (approx. 1 cup); 1 cup fennel bulb, shredded; 1/2 cup red onion, thinly sliced; 1/4 cup dill, chopped; 1/3 cup almond slices, toasted

athensfoods.com

Description A pickle lover’s dream. A little bit of sour, a little bit of sweet, a little bit of heat and a flaky phyllo crunch!

View full recipe on athensfoods.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at athensfoods.com.

Share this recipe:

Cooking tools:

Oven
Baking sheet
Mixing bowl
Whisk
Measuring spoon
Measuring cup
Chef's knife
Cutting board
Grater
Spoon
Colander
Serving platter

Ingredients

2 packages (15 count, each) Athens® Phyllo Shells
2 tablespoons apple cider vinegar
2 tablespoons pickle brine
2 1/2 teaspoons hot honey
pinch salt
pinch black pepper
pinch red pepper flakes
1 1/2 large dill pickles, cut into 6 spears, seeded then shredded (approx. 1 cup)
1 cup fennel bulb, shredded
1/2 cup red onion, thinly sliced
1/4 cup dill, chopped
1/3 cup almond slices, toasted