Shaved Fennel Salad with Almonds and Mint

Shaved Fennel Salad with Almonds and Mint Recipe
Karry Hosford
Though you can serve it immediately, this salad is best if it stands an hour before being served. To get the thinnest slices from your fennel bulb, quarter it before slicing to create more manageable sections that lie flat on the cutting board.

Yield:

6 servings (serving size: about 1/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 46
Caloriesfromfat 51 %
Fat 2.6 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 1.2 g
Carbohydrate 5.4 g
Fiber 1.8 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 217 mg
Calcium 31 mg

Ingredients

3 1/2 cups thinly sliced fennel bulb (about 1 medium bulb)
1 cup thinly vertically sliced red onion
2 tablespoons thinly sliced fresh mint
2 tablespoons fresh lemon juice
2 teaspoons extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons sliced almonds, toasted

Preparation

Combine first 7 ingredients in a large bowl; toss well to combine. Let stand at room temperature 1 hour. Sprinkle with nuts.

Note:

Michol Negrin,

May 2004
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