Fennel Salad with Green Olive Vinaigrette

Becky Luigart-Stayner; Melanie J. Clarke

The licorice-flavored fennel, the tart apples, and the slightly sweet, tangy olives combine to make a refreshingly crisp salad, a creative alternative to traditional cabbage slaw.

Yield: 7 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 85
  • Calories from fat: 35%
  • Fat: 3.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 2g
  • Carbohydrate: 14.1g
  • Fiber: 0.8g
  • Cholesterol: 1mg
  • Iron: 0.9mg
  • Sodium: 144mg
  • Calcium: 72mg


  • 1 teaspoon fennel seeds
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons picholine olives, pitted and minced
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon sea salt
  • 5 cups thinly sliced fennel bulb (about 2 medium bulbs)
  • 2 cups thinly sliced Granny Smith apple (about 2 apples)
  • 1 tablespoon chopped fennel fronds
  • 2 tablespoons grated fresh Parmesan cheese
  • Fennel fronds (optional)


  1. Place fennel seeds in a small nonstick skillet, and cook over medium heat 1 minute or until toasted. Place fennel seeds in a spice or coffee grinder; process until finely ground.
  2. Combine ground seeds, lemon juice, oil, olives, pepper, and salt in a large bowl; stir with a whisk. Add fennel bulb and apple, tossing to coat. Sprinkle with chopped fennel fronds; top with cheese. Garnish with fennel fronds, if desired.
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