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Fennel with Sweet Onion in Tomato Vinaigrette

Photo: Jan Smith
Yield 6 servings (serving size: about 1 cup)
To cut down on prep time, use a mandoline or food processor to slice the fennel. Prepare the salad a couple of hours ahead to allow the flavors to meld. Add fresh lemon juice immediately before serving if you like a tangy dish.

Ingredients

  • 1 cup chopped peeled plum tomato (about 2)
  • 2 tablespoons white wine vinegar
  • 1 teaspoon ground cumin
  • 2 teaspoons extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 3 cups thinly sliced fennel bulb (about 1 medium)
  • 2 cups thinly sliced Vidalia or other sweet onion (about 2 medium)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • 8 kalamata olives, pitted and quartered

Nutrition Information

  • calories 63
  • caloriesfromfat 44 %
  • fat 3.1 g
  • satfat 0.4 g
  • monofat 2.1 g
  • polyfat 0.4 g
  • protein 1.5 g
  • carbohydrate 8.4 g
  • fiber 2.8 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 313 mg
  • calcium 43 mg

How to Make It

  1. Place tomato in a medium bowl; mash lightly with the back of a spoon. Add vinegar and next 5 ingredients (through garlic) to bowl; toss to combine. Add fennel and remaining ingredients; cover and chill.