Shaved Fennel Salad with Almonds and Mint Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Salad Recipes

Photo by: Karry Hosford

Shaved Fennel Salad with Almonds and Mint

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.

Cooking Light MAY 2004

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

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.

Nutritional Information

Amount per serving

Calories: 46
Calories from fat: 51%
Fat: 2.6g
Saturated fat: 0.3g
Monounsaturated fat: 1.7g
Polyunsaturated fat: 0.4g
Protein: 1.2g
Carbohydrate: 5.4g
Fiber: 1.8g
Cholesterol: 0.0mg
Iron: 0.4mg
Sodium: 217mg
Calcium: 31mg

Search for Recipes by Nutrition Data

Go to full version of

Shaved Fennel Salad with Almonds and Mint recipe