The Italians often enjoy fennel the way North Americans eat celery: raw in salads. This salad is aromatic and crisp with a fresh lemon dressing.

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Ingredients

Directions

  • Steam beans for 3 to 5 minutes, or until tender-crisp. Rinse under cold water. Place them in a salad bowl.

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  • Trim fennel leaves, reserving 2 Tbsp. minced leaves. Slice the stalks. Quarter bulb lengthwise, remove core and thinly slice. Add to the salad bowl along with mushrooms and lemon zest. Whisk vinegar, water, lemon juice and oil in a small bowl until well blended. Pour the dressing over the salad and add the reserved fennel leaves. Toss lightly. Season with salt and pepper. Cover and chill for 30 minutes to 1 hour.

Nutrition Facts

85 calories; 2.8 g total fat; 0.4 g saturated fat; 180 mg sodium. 777 mg potassium; 14.9 g carbohydrates; 5.6 g fiber; 9 g sugar; 2.9 g protein; 1633 IU vitamin a iu; 23 mg vitamin c; 52 mcg folate; 85 mg calcium; 1 mg iron; 33 mg magnesium;

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