Sunset Fennel-Pepper Slaw - 2 pts, 13g carbs, 3.6g fiber

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Sunset Fennel-Pepper Slaw

 

3 tablespoons freshly squeezed lemon juice

3 tablespoons olive oil

1 tablespoon Dijon mustard

1 tablespoon honey

Salt and freshly ground black pepper

2 small heads fennel (about 1 3/4 lbs. total)

3 bell peppers, red, yellow, and/or orange bell peppers, stemmed, seeded, and

slivered lengthwise

 

 

 

 

1. In a small bowl, whisk lemon juice, olive oil, mustard, and honey to blend.

Add salt and pepper to taste.

2. Trim stalks from fennel; chop enough feathery green fronds to make 2 tbsp.

and reserve. Cut heads in half lengthwise, then shave into paper-thin strips

(see Notes) or cut into thin slivers.

 

3. In a bowl, combine fennel and bell peppers. Drizzle with dressing and mix

gently to coat; cover and chill at least 1 hour and up to 1 day (see Notes).

Just before serving, sprinkle with reserved fennel fronds.

 

Note: Nutritional analysis is per serving.

 

Yield: Makes 6 servings

 

CALORIES 114 (55% from fat); FAT 7g (sat 0.9g); PROTEIN 1.5g; CHOLESTEROL 0.0mg;

SODIUM 111mg; FIBER 3.6g; CARBOHYDRATE 13g

 

Source: Sunset, JULY 2007

Formatted by Chupa Babi: 02.06.08

 

Fennel, which tastes faintly of licorice, makes a great base for a Zin-friendly

salad. Prep Time: about 25 minutes. Notes: Paper-thin strips of fennel are easy

to cut on a mandoline. We like this slaw after it has been chilled in its

dressing overnight, but it's also good after just an hour.

 

ChupaNote: use 1/4 crushed red pepper flakes for the pepper, and sea salt not

that iodized stuff.

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