Fennel is perfect in a summer salad because it stays crisp in dressing and doesn't discolour. The lemon vinaigrette mellows its licorice flavour, so give this salad a try even
if fennel isn't your favourite. For a boost of colour, add up to 2 tbsp more chopped fennel fronds if your fennel bulb still has a lot attached.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2012
Ingredients
Method
In large bowl, combine lemon zest, lemon juice, oil, salt and pepper.Add fennel, fennel fronds and onion; toss to combine. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
To serve, add Parmesan cheese and toss to combine.
Nutritional facts Per each of 8 servings: about
- Fibre 1 g
- Sodium 198 mg
- Sugars 1 g
- Protein 3 g
- Calories 85.0
- Total fat 7 g
- Potassium 146 mg
- Cholesterol 5 mg
- Saturated fat 2 g
- Total carbohydrate 4 g
%RDI
- Iron 2.0
- Folate 5.0
- Calcium 9.0
- Vitamin A 1.0
- Vitamin C 12.0
