Resembling a rounded, swollen cluster of celery stalks with green-tinged ribs, fennel is related to the herb and spice seeds of the same name. All share a mild, sweet licorice flavor. Strip away any coarse outer portion of the fennel bulb before using in recipes.

Serves 6

Ingredients:

       
  • 6 cups mixed salad greens
  •    
  • 1 medium fennel bulb, trimmed and thinly sliced
  •    
  • 2 medium pears, cored, quartered and thinly sliced
  •    
  • 2 tablespoons grated Parmesan cheese
  •    
  • 1/4 cup toasted walnuts, coarsely chopped
  •    
  • 2 tablespoons extra-virgin olive oil
  •    
  • 3 tablespoons balsamic vinegar
  •    
  • Freshly ground black pepper, to taste

Directions:

Divide the salad greens onto 6 plates. Scatter the fennel and pear slices over the greens. Sprinkle with Parmesan cheese and walnuts. Drizzle with olive oil and vinegar. Add black pepper, to taste. Serve immediately.

Nutritional Analysis (per serving)

Serving size: 1 salad
  • Total carbohydrate: 15 g
  • Dietary fiber: 4 g
  • Sodium: 51 mg
  • Saturated fat: 1 g
  • Monounsaturated fat: 4 g
  • Total fat: 8 g
  • Cholesterol: 1 mg
  • Protein: 3 g
  • Calories: 144
  • Fats and oils: 1
  • Fruits: 1/2
  • Nuts seeds and dry beans: 1
  • Vegetables: 1
  • Fats: 2
  • Fruits: 1/2
  • Vegetables: 1
  • Fats: 2
  • Fruits: 1/2
  • Nonstarchy vegetables: 1
Last Updated: 2014-09-16
content provided by mayoclinic.com
© 1998-2016 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved.