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Fragrant Fennel Salad

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  Fennel seeds 2 Teaspoon
  Plain non fat yogurt 3⁄4 Cup (12 tbs)
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Chopped fresh mint leaves 1⁄4 Cup (4 tbs)
  Fresh lemon juice 1 Tablespoon
  Ground cumin 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Thinly sliced fennel 3 Cup (48 tbs)
  Pared julienned jicama 2 Cup (32 tbs)
  Cherry tomatoes 4 Large, halved

1. To prepare dressing, in small nonstick skillet, toast fennel seeds over medium heat, shaking skillet frequently, until seeds are golden, about 3 minutes. Transfer to large bowl. Stir in yogurt, cilantro, mint, lemon juice, cumin, and salt.
2. Add fennel and jicama; toss well to coat with dressing. Cover and chill at least 2 hours.

Recipe Summary

Side Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2806 Calories from Fat 915

% Daily Value*

Total Fat 109 g168.1%

Saturated Fat 3.6 g18.1%

Trans Fat 0 g

Cholesterol 3.7 mg1.2%

Sodium 1287.8 mg53.7%

Total Carbohydrates 445 g148.2%

Dietary Fiber 315.6 g1262.4%

Sugars 20.9 g

Protein 127 g254.8%

Vitamin A 52% Vitamin C 475%

Calcium 891.1% Iron 802%

*Based on a 2000 Calorie diet

Fragrant Fennel Salad Recipe