Fennel brings an anise flavor to this tomato basil Caprese salad. Source: Diabetic Living Magazine

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

129 calories; 6.9 g total fat; 2.5 g saturated fat; 12 mg cholesterol; 206 mg sodium. 507 mg potassium; 11.6 g carbohydrates; 4.1 g fiber; 6 g sugar; 6.6 g protein; 3603 IU vitamin a iu; 33 mg vitamin c; 50 mcg folate; 184 mg calcium; 2 mg iron; 49 mg magnesium;