Tomato, Fennel & Bean Salad
Excellent served with grilled meat or poultry .

Servings: 6

• 2 tablespoons white wine vinegar
• 4 teaspoons chopped fresh tarragon
• 2 teaspoons Dijon mustard
• 1 teaspoon fennel seeds, crushed
• 3 1/2 tablespoons olive oil (preferably extra-virgin)

• 3 cups trimmed watercress
• 2 medium fennel bulbs, trimmed, very thinly sliced lengthwise (about 3 cups)
• 1 1/2 pounds tomatoes, cut into 1/2-inch-thick wedges
• 1/2 pound fresh green beans, trimmed

Whisk first 4 ingredients in medium bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.

Blanche trimmed beans (Place trimmed beans in pan with water and bring to a boil.

Reduce heat, cover and cook for 10 until tender-crisp. Drain and immerse in ice cold water)

Mix watercress, fennel and tomatoes and beans in large bowl. Toss with enough vinaigrette to coat. Season salad to taste with salt and pepper and serve.

Per Serving: 131 Calories; 9g Fat (53.6% calories from fat); 1g Saturated Fat; 3g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 80mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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