Fennel Salad with Lemon Recipe Print Page

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Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Fennel Salad with Lemon

Cooking Light MARCH 2011

Yield: 6 servings (serving size: 1 cup salad and 1 cheese slice)
Prep time:25 Minutes
Chill:1 Hour

Ingredients

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

Preparation

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.

Nutritional Information

Amount per serving

Calories: 107
Fat: 6.9g
Saturated fat: 2.1g
Monounsaturated fat: 3.8g
Polyunsaturated fat: 0.8g
Protein: 3.3g
Carbohydrate: 10.5g
Fiber: 3.3g
Cholesterol: 4mg
Iron: 1.2mg
Sodium: 238mg
Calcium: 65mg

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Fennel Salad with Lemon recipe