Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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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.

Recipe by Cooking Light May 2006


Credit: Jan Smith

Recipe Summary

6 servings (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

63 calories; calories from fat 44%; fat 3.1g; saturated fat 0.4g; mono fat 2.1g; poly fat 0.4g; protein 1.5g; carbohydrates 8.4g; fiber 2.8g; iron 0.9mg; sodium 313mg; calcium 43mg.