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

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.

Recipe by Cooking Light May 2004

Gallery

Credit: Karry Hosford

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a large bowl; toss well to combine. Let stand at room temperature 1 hour. Sprinkle with nuts.

    Advertisement

Nutrition Facts

46 calories; calories from fat 51%; fat 2.6g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.4g; protein 1.2g; carbohydrates 5.4g; fiber 1.8g; iron 0.4mg; sodium 217mg; calcium 31mg.
Advertisement