I tasted a version of this salad in California and fell in love with the fennel and pine nut combination. Try serving it with roasted chicken or salmon.
Fat 11 g
Protein 5 g
Carbohydrate 7 g
Fiber 3 g
Sodium 650 mg
5 ounces mixed baby spinach and kale
1 small fennel bulb, green tops removed and sliced very thinly
8 ounces mushrooms, sliced
2 tablespoons pine nuts, roasted
2 ounces Parmesan cheese, shaved
¼ cup white wine vinaigrette
1. Heat oven to 325-350 degrees. Spread pine nuts on a baking sheet and roast until golden. Let cool.
2. Combine greens, fennel, mushrooms, pine nuts, and Parmesan cheese.
3. Toss gently with white wine vinaigrette.
Makes approximately: 8 servings
Serving Size: 1 1/2 cups
Fennel, an herb, can be eaten raw or cooked and is high in vitamin C. One cup of raw fennel provides approximately 27 calories, 6 grams of carbohydrates, and 3 grams of dietary fiber.