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Italian Fennel Salad

 Italian Fennel Salad
Not familiar with fennel? Crunchy and slightly sweet, it's a refreshing contribution to any spring side dish. Give this effortless recipe a's sure to become a favorite.
8 ServingsPrep : 15 min. + chilling


  • 3 large fennel bulbs, sliced
  • 1 small red onion, halved and thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper


  • Trim fennel bulbs and cut into thin wedges. Snip feathery fronds;
  • reserve 1 tablespoon.
  • In a large bowl, combine onion and fennel wedges. In a small bowl,
  • whisk the oil, lemon juice, salt and pepper. Drizzle over salad;
  • toss to coat. Refrigerate for at least 1 hour. Sprinkle with snipped
  • fronds before serving. Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 62 calories, 4 g fat (trace saturated fat), 0 cholesterol, 489 mg sodium, 8 g carbohydrate, 3 g fiber, 1 g protein.