Fennel brings an anise flavor to this tomato basil Caprese salad.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Tomato-Fennel Caprese Salad:
Lemon-Shallot Vinaigrette:


Instructions Checklist
  • In a small saucepan, cook asparagus in enough boiling water to cover 3 minutes; drain. Rinse with cold water to cool quickly; drain again.

  • Trim fennel, reserving leaves. Snip enough of the leaves to measure 2 teaspoons. If desired, reserve additional leaves for garnish. Halve and core fennel; cut into very thin slices (see Tip).

  • To prepare the Lemon-Shallot Vinaigrette: In a small bowl, whisk together shallots, lemon juice, olive oil, garlic, salt, and pepper. Set aside.

  • In a large bowl, combine cooked asparagus, sliced fennel, spinach, tomatoes, cheese, and basil. Stir the 2 teaspoons fennel leaves into Lemon-Shallot Vinaigrette. Drizzle vinaigrette over spinach mixture; toss gently to coat. Top servings with Parmesan cheese and, if desired, additional fennel leaves.


Tip: Use a mandolin to easily cut fennel halves into very thin slices.

Nutrition Facts

128.8 calories; protein 6.6g 13% DV; carbohydrates 11.6g 4% DV; exchange other carbs 1; dietary fiber 4.1g 16% DV; sugars 5.6g; fat 6.9g 11% DV; saturated fat 2.5g 12% DV; cholesterol 11.8mg 4% DV; vitamin a iu 3603.3IU 72% DV; vitamin c 33.2mg 55% DV; folate 50.2mcg 13% DV; calcium 184.3mg 18% DV; iron 2.5mg 14% DV; magnesium 48.8mg 17% DV; potassium 506.6mg 14% DV; sodium 206.4mg 8% DV.