Fennel, White Bean and Walnut Salad

Fennel, White Bean and Walnut Salad

DESCRIPTION

This is a prize-winning recipe in the Smart Salads recipe contest submitted by Diane Nemitz.

Total Time
10 Mins
Serves
6
Meal
Dinner Lunch
Course
Appetizers Side

Total Time

Prep Time
10 Mins
Cook Time
0 Mins
Total Time
10 Mins

Nutrition

Calories
380 cal
Total Fat
29 g
Polyunsaturated Fat
10 g
Cholesterol
0 mg
Sodium
90 mg
Carbohydrates
26 g
Dietary Fiber
6 g
Protein
8 g

Ingredients

  • 1 fennel bulb
  • 1 (15-ounce) can white beans, drained, rinsed
  • 1/2 cup carrots, shredded
  • 1/4 cup currants, dried
  • 3/4 cup California walnut pieces, toasted
Dressing
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 cup herbs, mixed, chopped (parsley, chives, tarragon)
  • Salt and pepper to taste

Preparation

  1. Thinly slice fennel and place in large bowl with beans, carrots and currants.
  2. In small bowl whisk together dressing ingredients and pour over bean and fennel mixture. Toss to combine. Sprinkle walnuts on top and serve.