Summer Fennel and Tomato Salad
Per ServingSummer Fennel and Tomato Salad |
||
|---|---|---|
| Makes: 4 | ||
| Serving Size: 1 cup | ||
| Calories | 120 | |
| Fat | 7 | g |
| Saturated Fat | 0.9 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 13 | g |
| Fiber | 4 | g |
| Sugars | 6 | g |
| Cholesterol | 0 | mg |
| Sodium | 115 | mg |
| Protein | 3 | g |
| Choices: Vegetable 3, Fat 1 | ||
- Makes: 4
- Serving Size: 1 cup
- Preparation Time: 25 minutes
Ingredients
| Vinaigrette | ||
| 2 | Tbsp. | white wine vinegar |
| 2 | tsp. | Dijon mustard |
| 1 | garlic clove, finely minced | |
| 1 | tsp. | fennel seed, ground (place fennel seeds in a coffee or spice grinder) |
| 2 | Tbsp. | olive oil |
| Salad | ||
| 2 | large | red or yellow tomatoes, sliced in half and cut into thin wedges |
| 2 | med. | fennel bulbs, trimmed and julienned, sliced into 1/4-inch pieces |
| 1/4 | cup | thinly sliced red onion |
| 4 | cups | mixed greens |
Directions
- In a small bowl, whisk together the vinegar, mustard, garlic, and fennel seed. Slowly whisk in the oil until the dressing is completely mixed together.
- In a salad bowl, combine the tomatoes, fennel, and onions with the greens. Add the dressing, and toss lightly to coat with the vinaigrette.
