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

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
10 mins
total:
30 mins
Servings:
4
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Ingredients

Tomato-Fennel Caprese Salad:
Lemon-Shallot Vinaigrette:

Directions

Instructions Checklist
  • In a small saucepan, cook asparagus in enough boiling water to cover 3 minutes; drain. Rinse with cold water to cool quickly; drain again.

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  • 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).

  • To prepare the Lemon-Shallot Vinaigrette: In a small bowl, whisk together shallots, lemon juice, olive oil, garlic, salt, and pepper. Set aside.

  • 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.

Tips

Tip: Use a mandolin to easily cut fennel halves into very thin slices.

Nutrition Facts

129 calories; protein 6.6g; carbohydrates 11.6g; dietary fiber 4.1g; sugars 5.6g; fat 6.9g; saturated fat 2.5g; cholesterol 11.8mg; vitamin a iu 3603.3IU; vitamin c 33.2mg; folate 50.2mcg; calcium 184.3mg; iron 2.5mg; magnesium 48.8mg; potassium 506.6mg; sodium 206.4mg.
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