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Leigh Beisch

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb in half vertically, discarding the core. Cut each half crosswise into 1/4-inch-thick slices. Chop fennel fronds to measure 1 tablespoon. Stir together the fennel slices and remaining ingredients. Top the salad with fronds, and serve at room temperature or chilled.

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Nutrition Facts

201 calories; fat 5g; saturated fat 1g; mono fat 3g; poly fat 1g; protein 6g; carbohydrates 35g; fiber 7g; cholesterolmg; iron 2mg; sodium 601mg; calcium 72mg.