Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.
Per Serving (does not include added salt): 97 Calories; 6g Fat (52.9% calories from fat); 2g Saturated Fat; 4g Protein; 8g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 125mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.
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