Fennel & Onion Salad
Source of Recipe
created and shared by Leslie in Atlanta
Recipe Introduction
Serving Size : 4
Per Serving (excluding unknown items): 146 Calories; 14g Fat (80.3%
calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 266mg Sodium. Exchanges: 0 Grain (Starch); 0
Vegetable; 0 Fruit; 2 1/2 Fat.
List of Ingredients
1 large fennel bulb -- sliced thin
1/2 large Vidalia onion -- sliced thin
3 tablespoons lemon juice
4 tablespoons extra virgin olive oil
1/2 teaspoon coarse salt
1/2 teaspoon coarsely ground pepper
Recipe
Trim the feathery greens from the fennel bulbs and chop half of them.
Discard the rest or save for another use. Cut off the stalks and
discard. Cut the bulb in half through the stem end and place cut
side down on a cutting board. Slice very thin. Toss all ingredients
together and refrigerate about an hour before serving for flavors to
blend.
member logon
