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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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  • Combine 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon crushed fennel seeds, and 1/8 teaspoon freshly ground black pepper in a large bowl. Add 6 cups torn romaine lettuce and 1 cup thinly sliced fennel bulb; toss well to coat.

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Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

51 calories; fat 3.7g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.5g; protein 1.2g; carbohydrates 4.7g; fiber 2.3g; iron 0.9mg; sodium 163mg; calcium 36mg.
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