Fennel and figs together in a salad
Fennel might be an intimidating vegetable since the shape is strange. Most people see fennel on high-end restaurant menus but fail to use it themselves. Here is an easy and tasty way to enjoy fennel with in-season figs in a summery salad. With just a few high flavor additions of basil and kalamata olives, this delicious dish is high on nutrients but still low on calories making it a healthful meal. Serve it over a dark leafy green like spinach for a great nutrient boost.
Fennel and Fig Salad
Comment: Recipe by Your Food Genie, Trulie Ankerberg, MS, RD, LD
Serves 3
15.9oz per serving
Protein: 10%
Carbohydrates: 63%
Fat: 27%
INGREDIENTS
1 bulb FENNEL BULB, RAW
2 cup GREEN PEA, BOILED, NO ADDED SALT, edible-podded, drained
12 small FIG, RAW, 1.5” dia
1 cup SUMMER SQUASH, RAW, all varieties, sliced
1 medium RED PEPPER, SWEET, RAW, 2.75” long, 2.5” dia
.5 cup BASIL, FRESH
3 olives KALAMATA OLIVES, WHOLE, bottled
2 tbsp SALAD DRESSING, POMEGRANATE BLUEBERRY VINAIGRETTE
1/4 cup PINE NUT, PIGNOLIA, DRIED
DIRECTIONS
Chop fennel, figs, red pepper, olives and basil finely. Slice summer squash and steam or microwave until tender. Defrost peas if using frozen peas. Toast pine nuts over medium heat in a dry skillet until lightly browed. Toss vegetables together with dressing. Sprinkle pine nuts on top. Add fresh ground pepper to taste (optional). Serve over mixed greens.
