Fragrant Fennel Salad
|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|
|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.