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Fennel, White Bean and Walnut Salad
Fennel, White Bean and Walnut Salad
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I love this salad because it's quick and easy to prepare. Plus, on those days when I don't want to eat meat, I can serve this as a main course along with a great loaf of crusty whole wheat bread. All the fiber and anti-oxidants make it healthy, but it's also delicious - no one will think they're eating "health food."

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

  • Servings: 4-6
  • Prep Time: 15m
  • Cook Time: N/A
0 star
Vegetarian Quick
Ingredients

1 fennel bulb

1 15-oz can white beans, drained and rinsed

1/2 cup shredded carrots

1/4 cup dried currants

3/4 cup toasted California walnut pieces

dressing:

1/2 cup olive oil

1/4 cup white wine vinegar

1 tablespoon Dijon mustard

1/4 cup mixed, chopped herbs (parsley, chives, tarragon)

salt and pepper to taste

Directions

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

Nutrition

  • Calories: 330
  • Total Fat: 24 g
  • Saturated Fat: 3 g
  • Monounsaturated Fat: g
  • Polyunsaturated Fat: g
  • Trans Fat: g
  • Cholesterol: 0 mg
  • Sodium: 50 mg
  • Total Carbohydrate: 25 g
  • Dietary Fiber: 6 g
  • Protein: 7 g