Rating: 4.5 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 9

Category winner: Sides & Salads."The key to enjoying food is to slow down, take a sip of wine, linger. As an artist, I think presentation is just as important as taste. I like to take the time to plate things nicely—if the salad looks beautiful, it just tastes better." —Michele Zanta, Plantation, Fla.This easy Mediterranean salad goes well with fish, chicken, or beef and can be made ahead of time.

Michele Zanta, Plantation, Florida
Recipe by Cooking Light January 2010

Gallery

Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:
10 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare vinaigrette, combine first 7 ingredients in a small bowl. Gradually add oil, stirring with a whisk until blended.

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  • To prepare salad, combine fennel and the next 6 ingredients (through tomatoes) in a large bowl. Drizzle vinaigrette over salad, tossing until well combined. Sprinkle with sunflower seeds. Cover and chill at least 1 hour.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

119 calories; fat 8.1g; saturated fat 1.8g; mono fat 4.5g; poly fat 1.5g; protein 3.2g; carbohydrates 10g; fiber 3.1g; cholesterol 5mg; iron 1.7mg; sodium 346mg; calcium 74mg.
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