Fennel and Tomato Salad
2 medium fennel
Trim fennel stalks, rinse extremely well and discard stalks. Quarter bulbs lengthwise, then cut lengthwise into thin slices.
Toss fennel with remaining ingredients in a large bowl.
COOKS NOTE: Salad can be made 1 hour ahead.
Per Serving: 67 Calories; 4g Fat (52.5% calories from fat); 2g Saturated Fat; 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 320mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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