Fennel: Fennel Salad with Green Olive Vinaigrette - 2pts, 14.1g carbs, 0.8g fiber

[Guest guest]

This is a favorite at our house.

Chupa

 

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Fennel Salad with Green Olive Vinaigrette

 

1 teaspoon fennel seeds

3 tablespoons fresh lemon juice

1 tablespoon olive oil

2 tablespoons picholine olives, pitted and minced

1/4 teaspoon black pepper

1/8 teaspoon sea salt

5 cups thinly sliced fennel bulb, (about 2 medium bulbs)

2 cups thinly sliced Granny Smith apple, (about 2 apples)

1 tablespoon chopped fennel fronds

2 tablespoons grated fresh Parmesan cheese

Fennel fronds, (optional)

 

 

 

 

 

 

Place fennel seeds in a small nonstick skillet, and cook over medium heat 1

minute or until toasted. Place fennel seeds in a spice or coffee grinder;

process until finely ground.

Combine ground seeds, lemon juice, oil, olives, pepper, and salt in a large

bowl; stir with a whisk. Add fennel bulb and apple, tossing to coat. Sprinkle

with chopped fennel fronds; top with cheese. Garnish with fennel fronds, if

desired.

 

Yield: 7 servings (serving size: 1 cup)

 

CALORIES 85 (35% from fat); FAT 3.3g (sat 0.6g,mono 1.9g,poly 0.3g); PROTEIN 2g;

CHOLESTEROL 1mg; CALCIUM 72mg; SODIUM 144mg; FIBER 0.8g; IRON 0.9mg;

CARBOHYDRATE 14.1g

 

Source: Cooking Light, APRIL 2002

Formatted by Chupa Babi: 02.06.08

 

The licorice-flavored fennel, the tart apples, and the slightly sweet, tangy

olives combine to make a refreshingly crisp salad, a creative alternative to

traditional cabbage slaw.

 

 

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