Tomato-Fennel Caprese Salad with Lemon-Shallot Vinaigrette

Tomato-Fennel Caprese Salad with Lemon-Shallot Vinaigrette

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From: Diabetic Living Magazine

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

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Tomato-Fennel Caprese Salad:
  • 8 asparagus spears, trimmed and cut diagonally into 2-inch pieces
  • 1 small fennel bulb with leaves
  • 2 cups fresh baby spinach
  • 2 cups coarsely chopped or sliced assorted tomatoes
  • 2 ounces fresh mozzarella cheese, cut into ¾-inch pieces
  • ½ cup small fresh basil leaves
  • 2 tablespoons finely shredded Parmesan cheese
  • Lemon-Shallot Vinaigrette:
  • ¼ cup finely chopped shallots
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper


  • Prep

  • Ready In

  1. In a small saucepan, cook asparagus in enough boiling water to cover 3 minutes; drain. Rinse with cold water to cool quickly; drain again.
  2. 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).
  3. To prepare the Lemon-Shallot Vinaigrette: In a small bowl, whisk together shallots, lemon juice, olive oil, garlic, salt, and pepper. Set aside.
  4. 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 information

  • Serving size: 1½ cups
  • Per serving: 129 calories; 7 g fat(2 g sat); 4 g fiber; 12 g carbohydrates; 7 g protein; 50 mcg folate; 12 mg cholesterol; 6 g sugars; 3,603 IU vitamin A; 33 mg vitamin C; 184 mg calcium; 2 mg iron; 206 mg sodium; 507 mg potassium
  • Nutrition Bonus: Vitamin A (72% daily value), Vitamin C (55% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1½ fat

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