Delicious as a main course or can be paired with Grilled Meat or Poultry.

Serves 10 (serving size: 1 cup salad)

Vinaigrette:
• 3 tablespoons red wine vinegar
• 2 tablespoons water
• 1 teaspoon dried oregano
• 1 teaspoon freshly ground black pepper
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 2 garlic cloves, chopped
• 3 tablespoons extra-virgin olive oil

Salad:
• 2 cups sliced fennel bulb (about 1 medium)
• 1 1/2 cups thinly sliced red onion
• 1 cup pitted ripe olives, halved
• 3/4 cup chopped fresh Italian parsley
• 1/2 cup (2 ounces) crumbled feta cheese
• 1 (15.5-ounce) can cannellini beans, rinsed and drained
• 6 Roma tomatoes, quartered
• 2 tablespoons sunflower seeds

To prepare vinaigrette, combine first 7 ingredients in a small bowl. Gradually add oil, stirring with a whisk until blended.

To prepare salad, combine fennel and the next 6 ingredients (through tomatoes) in a large bowl. Drizzle vinaigrette over salad, tossing until well combined. Sprinkle with sunflower seeds. Cover and chill at least 1 hour.

Per Serving: 142 Calories; 8g Fat (48.7% calories from fat); 2g Saturated Fat; 4g Protein; 15g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 392mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

 

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