Fennel with Sweet Onion in Tomato Vinaigrette

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

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Nutritional Information

Amount per serving
  • Calories: 63
  • Calories from fat: 44%
  • Fat: 3.1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.5g
  • Carbohydrate: 8.4g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 313mg
  • Calcium: 43mg

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

  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.
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