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Fennel and White Bean Salad

  • Servings:

    Serves 6 as an appetizer

  • Prep Time:

    25 minutes

  • Cook Time:

    0 minutes

Ingredients

2 Tbsp. olive oil
2 Tbsp. freshly squeezed lemon juice
1 garlic clove, minced
1 fennel bulb, quartered, cored, and chopped, fronds reserved for garnish
1 (15.5-oz.) can cannellini or small white beans, rinsed and drained
1 medium tomato, cored and chopped
1/2 red onion, diced (about 3/4 cup)
1 navel orange
1/4 cup chopped fresh basil leaves
1/4 cup shaved Parmesan cheese
Fennel and White Bean Salad

Directions

1. Place olive oil, lemon juice, and garlic in a medium-size bowl and whisk until well combined and slightly thickened. Add fennel, beans, tomato, and onion.
2. Use a zester or fine grater to zest orange part of orange peel and add to fennel. Discard white skin, then peel and chop each orange section into bite-size pieces and add to bowl. Mix to combine, cover, and refrigerate at least 2 hours and up to overnight to allow flavors to blend. Serve garnished with fresh basil, fennel fronds, and Parmesan cheese.
Source: Hannaford fresh Magazine, September - October 2007

Nutrition

Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 150 kcal (8%)
Calories from Fat 54 kcal (0%)
Total Fat 6 g (9%)
Saturated Fat 2 g (8%)
Cholesterol 0 mg (0%)
Sodium 105 mg (4%)
Total Carbohydrates 20 g (7%)
Dietary Fiber 6 g (24%)
Protein 6 g (10%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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