RSSSliced Fennel Salad
From EatingWell: The EatingWell Diabetes Cookbook (2005) — Subscribe Now!
Serve this crisp salad as an antipasto before an Italian meal.
4 servings
Active Time: 10 minutes
Total Time: 10 minutes
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
Ingredients
- 1 large fennel bulb
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
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Preparation
- Trim base from fennel bulb. Remove and discard the fennel stalks; reserve some of the feathery leaves for garnish. Pull off and discard any discolored parts from the bulb. Stand the bulb upright and cut vertically into very thin slices. Arrange the slices on 4 salad plates.
- Whisk oil, lemon juice and salt in a small bowl. Drizzle the mixture over the fennel and garnish with a grinding of pepper and a few fennel leaves.
Nutrition
Per serving: 51 calories; 4 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 5 g carbohydrates; 1 g protein; 2 g fiber; 103 mg sodium; 247 mg potassium.
Nutrition Bonus: Vitamin C (15% daily value).
Exchanges: vegetable, 1 fat (mono)
Recipe Categories
- Ethnic/Regional
- Italian
- Type of Dish
- Side dish, vegetable
- Salad, side/appetizer
- Publication
- The EatingWell Diabetes Cookbook (2005)
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Servings
- 4
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
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