Vegetarian, Diabetic, Low-Fat Fennel, Red Pepper & Arugula Slaw

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Vegetarian, Diabetic, Low-Fat Fennel, Red Pepper & Arugula Slaw

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Salt -- to taste

1 large fennel bulb

1/3 cup finely-minced red bell pepper

1 tablespoon extra-virgin olive oil

1 teaspoon red wine vinegar

1 teaspoon balsamic vinegar

1/2 teaspoon Dijon mustard

1/4 teaspoon sugar

Freshly-ground black pepper -- to taste

1 cup thinly-sliced arugula leaves -- (loosely packed)

 

Trim stem from fennel bulb and discard. Core and chop into thin slices

lengthwise. Bring medium pot of salted water to boil. Add fennel. After 5

seconds (boil does not resume) drain and place under cold water to stop

cooking. Blot dry with paper towels.

Combine fennel, bell pepper, oil, red wine vinegar, balsamic vinegar,

mustard, sugar, 1/4 teaspoon salt and pepper to taste in 2-quart bowl. Toss

well. Refrigerate, covered airtight, 3 hours or overnight.

To serve, let stand 30 minutes at room temperature. Toss in arugula leaves.

Taste and adjust seasonings.

Makes 8 condiment servings.

Calories...23...Fat...2 g...Protein...trave...Carbs...2 g...Sodium...91

mg...Fiber...0.9 g.

Exchanges...1 veggie...1/2 fat.