Roasted California Fennel with Olive Tapenade, Feta & Mint
Source: EatingWell Magazine, May/June 2011
Make Ahead Tip: Cover and refrigerate the roasted fennel (Steps 2-3) and tapenade (Step 4) in separate containers for up to 1 day. Bring to room temperature before serving.
151.2 calories; protein 3.5g 7% DV; carbohydrates 11g 4% DV; exchange other carbs 0.5; dietary fiber 5g 20% DV; sugars 5.1g; fat 11.4g 18% DV; saturated fat 2.7g 14% DV; cholesterol 8.3mg 3% DV; vitamin a iu 1740.5IU 35% DV; vitamin c 17.2mg 29% DV; folate 45.6mcg 11% DV; calcium 137.2mg 14% DV; iron 2mg 11% DV; magnesium 31.4mg 11% DV; potassium 557.1mg 16% DV; sodium 519.2mg 21% DV; thiaminmg 4% DV.
1 vegetable, 2 fat