Shaved Zucchini-Fennel Salad
http://www.eatingwell.com/recipes/zucchini_fennel_salad.html
From EatingWell: July/August 2011Long 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
- 1 pound zucchini (2-3 medium)
- 1 large bulb fennel, quartered and cored, fronds reserved
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup slivered red onion
- 6 tablespoons shredded Manchego or Asiago cheese
Preparation
- 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.
- 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