Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1
Recipe by Cooking Light January 1996

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a medium bowl; toss well, and set aside.

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  • Combine water, vinegar, oil, sugar, and salt in a small bowl; stir with a wire whisk until blended. Add to fennel mixture, tossing gently to coat. Divide mixture among 4 salad plates. Garnish with fennel fronds, if desired.

Nutrition Facts

70 calories; calories from fat 33%; fat 2.6g; saturated fat 0.4g; mono fat 0.6g; poly fat 1.2g; protein 1.1g; carbohydrates 11.9g; fiber 2.3g; cholesterol 0mg; iron 1.1mg; sodium 153mg; calcium 43mg.
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