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Fennel in Vinaigrette
Source: Enlitened Kosher Cooking by Nechama Cohen

Fennel salad with a vinaigrette dressing.

Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 49.0
Total Carbs 4.6 g
Dietary Fiber 1.8 g
Sugars 0.2 g
Total Fat 3.5 g
Saturated Fat 0.5 g
Unsaturated Fat 0.4 g
Potassium 247.0 mg
Protein 0.7 g
Sodium 35.9 mg
Dietary Exchanges
1 Fat , 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  fennel bulb
1 tbsp  olive oil
1 tbsp  fresh lemon juice
1 tsp  cold water
1 pinch  salt and pepper
  1. Trim off flowery leaves and outer layers of the fennel. Cut off the bottom. Pull apart the rest of the layers and rinse well. Pat dry and slice into thin half-rounds.
  2. Mix the rest of the ingredients to make vinaigrette and pour over fennel. Toss and serve.

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