Fennel Salad (Insalata Di Finocchio)

Fennel Salad (Insalata Di Finocchio)

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Servings: 4
Calories: 186

Ingredients
 

  • 1 head Fennel trimmed
  • 1 head Chicory French or Belgian endive, outer leaves removed
  • 4 Tomatoes thinly sliced
  • 4 Tbs Olive oil
  • 2 Tbs White wine vinegar
  • 1 Garlic clove crushed
  • Salt and pepper to taste

Instructions

  • Thinly slice the fennel and chicory (endive) and arrange them in a serving dish. Add the tomatoes.
  • Combine all the remaining ingredients in a screw-top jar and shake well to blend. Pour the dressing over the fennel mixture and toss gently to blend. Chill in the refrigerator for 30 minutes before serving.
Calories: 186 kcal
Carbohydrates: 13 g
Protein: 3 g
Fat: 15g
Saturated Fat: 2 g
Sodium: 62 mg
Potassium: 893 mg
Fiber: 7 g
Sugar: 4 g
Vitamin A: 3541 IU
Vitamin C: 31 mg
Calcium: 101 mg
Iron: 2 mg
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