Fennel Salad

Oxmoor House
4 servings

Ingredients

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2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon crushed fennel seeds
1/8 teaspoon freshly ground black pepper
6 cups torn romaine lettuce
1 cup thinly sliced fennel bulb

Preparation

Combine 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon crushed fennel seeds, and 1/8 teaspoon freshly ground black pepper in a large bowl. Add 6 cups torn romaine lettuce and 1 cup thinly sliced fennel bulb; toss well to coat.

Created date

November 2011

Nutritional Information

Calories 51
Fat 3.7 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 1.2 g
Carbohydrate 4.7 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 163 mg
Calcium 36 mg