Fennel and Tomato Salad
This is perfect served with grilled salmon

Servings: 6 large servings

• 2 medium fennel bulbs
• 4 plum tomatoes (1/2 lb total), seeded and thinly sliced lengthwise
• 2 teaspoons drained bottled capers
• 1/3 cup crumbled feta cheese
• 1/2 teaspoon finely grated fresh lemon zest
• 1 to 1 1/2 tablespoons fresh lemon juice (to taste)
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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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