Fennel with Sweet Onion in Tomato Vinaigrette

Fennel with Sweet Onion in Tomato Vinaigrette Recipe
Photo: Jan Smith
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.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Kitty Morse,

May 2006
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