Publisher Photo
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep : 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep : 15 min. + chilling

Ingredients

  • 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

Directions

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.
Originally published as Italian Fennel Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p141

Nutritional Facts

3/4 cup: 62 calories, 4g fat (0 saturated fat), 0 cholesterol, 489mg sodium, 8g carbohydrate (1g sugars, 3g fiber), 1g protein.

  • 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.
Originally published as Italian Fennel Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p141

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