Fennel & Zucchini Salad with Watercress, Mint & Feta
This healthy vegetable salad recipe highlights fresh peas, zucchini, fennel, watercress and mint. Serve alongside a roast chicken or turn it into a dinner salad by adding a soft-boiled egg and some cannellini beans.
Source: EatingWell Magazine, May/June 2017
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Serving Size:
1 3/4 cups Per Serving:
156 calories; protein 5.6g; carbohydrates 10.3g; dietary fiber 3.6g; sugars 5.2g; fat 11g; saturated fat 3.6g; cholesterol 14.8mg; vitamin a iu 1679IU; vitamin c 39.6mg; folate 54.8mcg; calcium 156.3mg; iron 1.6mg; magnesium 37.1mg; potassium 493.5mg; sodium 281.7mg.
Exchanges:
1 vegetable, 1/2 medium-fat meat, 1 1/2 fat