Fennel Salad
Free on core
Points: count the 0% total
Thinly slice fennel bulb, diagonally. Steam
for 2 mins. Mix Greek yogurt (0% total) with a splash of white wine
vinegar, lemon juice and freshly ground black pepper. Dress the fennel with
this.
Nice as a starter or as an accompaniment to grilled
fish or chicken.
Fennel Salad
Servings | 1
POINTS® value per serving | 5
Servings | 1
POINTS® value per serving | 5
½ lemon, juice only
2 tbsp olive oil
2 tbsp balsamic vinegar
salt
freshly ground black pepper
½ carrot, peeled
½ fennel
½ red onion, peeled
1. Place the lemon juice, olive oil, vinegar and seasoning into a large bowl, and mix together until combined.
2. Shave the carrot, fennel and red onion carefully using a thin setting on a mandolin (alternatively, carefully slice thinly using a knife).
3. Toss the vegetables in the dressing to coat.
4. Transfer the salad to a serving plate and serve.
2 tbsp olive oil
2 tbsp balsamic vinegar
salt
freshly ground black pepper
½ carrot, peeled
½ fennel
½ red onion, peeled
1. Place the lemon juice, olive oil, vinegar and seasoning into a large bowl, and mix together until combined.
2. Shave the carrot, fennel and red onion carefully using a thin setting on a mandolin (alternatively, carefully slice thinly using a knife).
3. Toss the vegetables in the dressing to coat.
4. Transfer the salad to a serving plate and serve.
