Tomato and Fennel Salad - 9g Carbs, 3g Fiber
From: Eating Well Magazine July/August 2007
NUTRITION PROFILE:
Low Calorie | Low Carb | High Fiber | Low Sodium | Low Cholesterol
We like to use heirloom tomatoes in this simple salad. They're at
their peak during the summer months and worth seeking out at your
local grocery store or farmers' market. Which varieties you choose
is up to you—any will work well here.
Servings: 4
Serving Size: about 1 cup each
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
EASE OF PREPARATION: Easy
1 Tbsp extra-virgin olive oil
1 Tbsp champagne vinegar or white-wine vinegar
1/2 tsp salt
Freshly ground pepper to taste
1 lb tomatoes, cut into wedges
2 cups thinly sliced fennel bulb
1/4 cup chopped fresh parsley
1/3 cup toasted pine nuts (see Tip)
Whisk oil, vinegar, salt and pepper in a large bowl until combined.
Add tomatoes, fennel, parsley and pine nuts; toss to coat.
Servings: 4
Serving Size: about 1 cup each
Nutrition per Serving:
141 Calories, 12g Fat, 1g Sat, 5g Mono, 0mg Cholesterol, 3g Protein,
9g Carbs, 3g Fiber, 321mg Sodium, 513mg Potassium
Nutrition bonus: Vitamin C (40% daily value), Vitamin A (25% dv),
Potassium (15% dv)
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 2 fat
TIP:
Toast pine nuts in a small dry skillet over medium-low heat,
stirring constantly, until fragrant and lightly browned, 3 to
5 minutes.
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