Cooking With Fennel

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Low Fat Asparagus and Fennel Salad

Low Fat Asparagus And Fennel Salad

Ingredients

  • 1 medium fennel bulb
  • 3 cups torn boston or bibb lettuce
  • 1 1/3 cup fresh asparagus, cut into 1-inch, pieces
  • 1 cup sliced fresh mushrooms, oil-free herb dressing,
  • 1 tablespoon powdered fruit pectin
  • 3/4 teaspoons snipped fresh herbs, or 1/4 teaspoon dried oregano , basil, thyme or savory,, crushed
  • 1/2 teaspoon sugar
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon pepper
  • 1/4 cup water
  • 1 tablespoon vinegar
  • 1 small garlic clove

Method

  1. Clean fennel.
  2. Trim off feathery leaves; chop 1/4 cup leaves and set aside.
  3. Discard stalks and core.
  4. Cut fennel bulb into thin strips.
  5. Combine fennel strips, reserved fennel leaves, lettuce, asparagus, and mushrooms in a large bowl.
  6. If desired, cover and chill lettuce mixture till serving time.
  7. To serve, drizzle dressing over salad mixture; toss to coat.
  8. Serve immediately.
  9. Makes 4 servings.
  10. Oil-Free Herb Dressing: Stir together 1 tablespoon powdered fruit pectin; 3/4 teaspoon snipped fresh or 1/4 teaspoon dried oregano, basil, rhyme, or savory, crushed; 1/2 teaspoon sugar; 1/8 teaspoon dry mustard; and 1/8 teaspoon pepper.
  11. Add 1/4 cup water, 1 tablespoon vinegar, and 1 small clove garlic, minced.
  12. Beat till mixed.
  13. Cover and store in the refrigerator at least 1 hour or up to 3 days.
  14. Makes about 1/3 cup.
  15. Nutrition facts per serving: 39 cal , 1 g total fat 0 g sat fat, 0 mg cholesterol, 24 mg sodium, 7 g carbohydrate , 1 g dietary fiber, 3 g pro
  16. Daily Value: 33% vitamin.

C.

  1. Food exchanges: 1 vegetable.

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