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Potato Fennel Salad

Diabetic.Foodie's picture
  Water 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Tiny new potatoes 12 Ounce, quartered
  Asparagus 12 Ounce, trimmed and cut into 1 inch pieces
  Fennel bulb 1 Medium, thinly sliced to make 1 cup
  Nonfat mayonnaise dressing/Salad dressing 1⁄4 Cup (4 tbs)
  Plain fat free yogurt 1⁄4 Cup (4 tbs)
  Green onions 2 , thinly sliced
  White wine vinegar 1 Tablespoon
  Snipped fennel leaves 2 Teaspoon (Fresh)
  Coarsely ground black pepper 1⁄8 Teaspoon
  Fresh fennel leaves 4

In a large saucepan bring water and salt to boiling.
Add potatoes; cook, covered, for .8 minutes.
Add asparagus and fennel; cook, covered, for 4 to 6 minutes more or just until potatoes are tender and asparagus and fennel are crisp-tender; drain.
Arrange vegetables in a shallow serving dish.
Cover and chill for 2 hours.
For dressing, in a small bowl stir together mayonnaise dressing, yogurt, green 'onions, vinegar, fennel leaves, and pepper.
Cover and chill until ready to serve.
Just before serving, spoon dressing over vegetables; toss gently to coat.
If desired, garnish with additional fennel leaves.

Recipe Summary

Side Dish

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 742 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.7%

Saturated Fat 0.26 g1.3%

Trans Fat 0 g

Cholesterol 1.1 mg0.4%

Sodium 1821.8 mg75.9%

Total Carbohydrates 161 g53.8%

Dietary Fiber 53.2 g212.8%

Sugars 20.3 g

Protein 32 g64.2%

Vitamin A 140.8% Vitamin C 360.7%

Calcium 100.2% Iron 102.4%

*Based on a 2000 Calorie diet


Potato Fennel Salad Recipe