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Fresh Fenel Medley

Source of Recipe

The New Family Cookbook for People with Diabetes - e-mail

FRESH FENNEL MEDLEY
Exchanges
WW Points
Yield: 4 servings

- 1 medium bulb fennel (10 ounces), plus feathery top
- 1 tablespoon olive oil
- 1 sweet onion (Spanish or Vidalia if in season), cut into thin wedges
- 2 ripe plum tomatoes or small tomatoes, chopped
- 1/8 teaspoon salt
- Pinch of freshly ground pepper

Trim the long stalks from the fennel down to the bulb. Chop
and reserve 2 tablespoons feathery greens from the fennel
stalks. Slice the bulb into thin strips.

Prepare a medium skillet with nonstick pan spray. Heat the
oil in the skillet; saute the fennel strips and onion until
the fennel is crisp-tender, about 8 to 10 minutes. Stir in
the tomatoes, salt and pepper.

At serving time, garnish with the chopped fennel greens.

One 2/3-cup serving equals: Calories: 78, Fat: 4 g, Cholesterol: 0 gm, Sodium: 112 mg, Carbohydrate: 11 g, Fiber: 4 g, Protein: 2 g ++++ Exchanges: 2 Vegetable, 1/2 Fat ++++ WWP: 1