vegan fennel and white bean warm salad

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* Exported from MasterCook *

 

Greek Style Fresh Fennel with White Beans

 

Recipe By :Meatless Diabetic Cookbook by Barbara Grunes

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons olive oil -- divided

olive oil spray

1/2 cup chopped shallots

1 cup diced cooked potato

1 1/2 cups chopped bell pepper (green and/or red)

2 cups thinly sliced fennel bulb (1 large)

1/3 cup vegetable stock

3 cups cooked small white beans

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon balsamic vinegar

1/2 cup snipped fresh dill, fennel fern or herb of choice

romaine lettuce leaves (optional)

 

1. Heat 1 tsp of the olive oil in a sprayed nonstick frying pan over medium

heat. Saute shallots until tender, about 2 minutes. Stir in potato, bell pepper,

fennel and vegetable stock. Cook until fennel is tender, stirring occassionally

and adding broth as needed.

 

2. Stir in beans. Cook until hot. Season with salt, pepper, vinegar, remaining

oil and fresh herb. Serve hot on a bed of romaine leaves.

 

POINTS - 5

EACH SERVING 298 Calories; 4g Fat (10.7% calories from fat); 17g Dietary Fiber.

 

TIP - trim the fennel bulb of stalks. Quarter, remove the core; thinly slice.

The thinner the slices the less broth will be necessary to cook the fennel crisp

tender.

 

Description:

" Main Meal Salad "

Cuisine:

" Vegetarian "

 

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Per Serving (excluding unknown items): 298 Calories; 4g Fat (10.7% calories from

fat); 15g Protein; 54g Carbohydrate; 17g Dietary Fiber; trace Cholesterol; 301mg

Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat.

 

NOTES : Mild beans combine with licorice flavor of fennel and create a bright,

fresh dish for any season. Vegan.

 

Nutr. Assoc. : 0 0 0 421 2236 26546 0 0 0 0 0 3360 0

 

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