Italian Fennel Salad Recipe
Not familiar with fennel? Crunchy and slightly sweet, it's a refreshing contribution to any spring side dish. Give this effortless recipe a try...it's sure to become a favorite.
- 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
- 1. Trim fennel bulbs and cut into thin wedges. Snip feathery fronds; reserve 1 tablespoon.
- 2. 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.
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.
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