Easy Fennel Salad
Easy Fennel Salad recipe
Yield
6 servingsPrep
15 minCook
20 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
fennel bulb
medium knobs |
*
|
| ¼ | cup |
olive oil
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 2 | teaspoons |
white wine vinegar
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
fennel bulb
medium knobs |
*
|
| 59 | ml |
olive oil
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 1E+1 | ml |
white wine vinegar
optional |
|
Directions
Remove and discard bruised leaves from the fennel.
Cut off and discard the long stems and most of the green.
Wash under running cold water and pat dry.
Cut into small cubes (⅓ inch) and place in a salad bowl.
Add the remaining ingredients and toss to combine.
