Shaved Zucchini-Fennel Salad (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Shaved Zucchini-Fennel Salad

http://www.eatingwell.com/recipes/zucchini_fennel_salad.html

From EatingWell:  July/August 2011

Long strips of raw zucchini and shaved fennel absorb the lemony vinaigrette, making a delicious base for this salad. Serve right away after tossing with the dressing to keep the zucchini crisp.

6 servings, about 1 cup each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

Preparation

  1. Very thinly slice zucchini lengthwise into long strips with a vegetable peeler, mandoline or knife. Place the strips on a double layer of paper towel and let stand while you prepare the rest of the salad.
  2. Very thinly slice fennel bulb with a knife or mandoline. Chop enough fronds to equal about 1/4 cup. Whisk oil, lemon juice, salt and pepper in a large bowl. Add the zucchini, fennel, fronds and onion; gently stir to coat well. Serve sprinkled with cheese.

Nutrition

Per serving : 85 Calories; 6 g Fat; 2 g Sat; 4 g Mono; 3 mg Cholesterol; 6 g Carbohydrates; 3 g Protein; 2 g Fiber; 341 mg Sodium; 362 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat