Tomato & Fennel Salad

From EatingWell: July/August 2007 — Subscribe Now!

We like to use heirloom tomatoes in this simple salad. They're at their peak during the summer months and worth seeking out at your local grocery store or farmers' market. Which varieties you choose is up to you—any will work well here.

READER'S COMMENT:

"Fresh and colorful and yummy. We felt it was slightly too many pine nuts, but that's easily adjusted. Also nice with tuna added for some extra protein. -Louise "

4 servings, about 1 cup each

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

Ingredients

1 tablespoon extra-virgin olive oil
1 tablespoon champagne vinegar, or white-wine vinegar
1/2 teaspoon salt
Freshly ground pepper, to taste
1 pound tomatoes, cut into wedges
2 cups thinly sliced fennel bulb
1/4 cup chopped fresh parsley
1/3 cup toasted pine nuts, (see Tip)

Preparation

Whisk oil, vinegar, salt and pepper in a large bowl until combined. Add tomatoes, fennel, parsley and pine nuts; toss to coat.

Tips & Notes

Tip: Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Nutrition

Per serving: 141 calories; 12 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 9 g carbohydrates; 3 g protein; 3 g fiber; 321 mg sodium; 513 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value), Vitamin A (25% dv), Potassium (15% dv).

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 2 fat