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Fennel Vinaigrette Dressing

 

Fennel Vinaigrette Dressing recipe
86

Yield

8

servings

Prep

5

min

Cook

5

min

Ready

10

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

½ cup olive oil
½ cup fennel fronds
green
*
¼ cup lemon juice
1 each garlic cloves
peeled
1 pinch salt
*
1 pinch sugar
*

Directions

In a small saucepan, heat oil, fennel leaves, lemon juice, crushed garlic and salt and sugar.

Simmer over low heat for 5 minutes.

Pour over a bowl of sweet red onion and thinly sliced cucumber.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Chop up the fennel fronds? Or leave the leaves whole?

almost 4 years ago

I would say to chop up the fennel fronds, which should help maximize the flavor of the fennel fronds. Hope this helps, happy cooking :)

happyzhangbo

Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 122100% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 6%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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