Advertisement

Sliced Fennel Salad

The EatingWell Diabetes Cookbook (2005)

No votes yet

Serve this crisp salad as an antipasto before an Italian meal.


Sliced Fennel Salad Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 1 large fennel bulb
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste

Preparation

  1. 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.
  2. 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; 0 g added sugars; 1 g protein; 2 g fiber; 103 mg sodium; 247 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value).

Exchanges: vegetable, 1 fat (mono)



More From EatingWell

Recipe Categories

Connect With Us

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner