Fennel Salad with Lemon

Fennel Salad with Lemon Recipe
Photo: Randy Mayor; Styling: Cindy Barr


6 servings (serving size: 1 cup salad and 1 cheese slice)

Recipe from

Cooking Light

Recipe Time

Prep: 25 Minutes
Chill: 1 Hours

Nutritional Information

Calories 107
Fat 6.9 g
Satfat 2.1 g
Monofat 3.8 g
Polyfat 0.8 g
Protein 3.3 g
Carbohydrate 10.5 g
Fiber 3.3 g
Cholesterol 4 mg
Iron 1.2 mg
Sodium 238 mg
Calcium 65 mg


1/4 cup coarsely chopped fresh parsley
2 fennel bulbs, trimmed, halved, and cut into thin vertical slices
1 shallot, halved and cut into thin vertical slices
2 tablespoons extra-virgin olive oil
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2/3 cup Meyer lemon sections (about 3)
2 ounces goat cheese, cut into 6 slices


1. Combine the first 3 ingredients in a bowl. Drizzle mixture with oil; sprinkle with sugar, salt, and pepper. Toss. Add lemon sections; toss gently to combine. Cover and chill for 1 hour. Top with cheese.

Julianna Grimes,

Cooking Light

March 2011
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