Fennel-Pepper Slaw
Recipe from My Recipes
Ingredients
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and freshly ground black pepper
- 2 small heads fennel (about 1 3/4 lbs. total)
- 3 red, yellow, and/or orange bell peppers, stemmed, seeded, and slivered lengthwise
Directions
1. In a small bowl, whisk lemon juice, olive oil, mustard and honey to blend. Add salt and pepper to taste.
2. Trim stalks from fennel; chop enough feathery green fronds to make 2 tbsp. and reserve. Cut heads in half lengthwise, then shave into paper-thin strips or cut into thin slivers.
3. In a bowl, combine fennel and bell peppers. Drizzle with dressing and mix gently to coat; cover and chill at least 1 hour and up to 1 day. Just before serving, sprinkle with reserved fennel fronds.
Yield: 6 servings
Nutritional Information Per Serving- Calories: 114
- Fat: 7 g.
- Sat. Fat: 9 g.
- Sodium: 111 mg
- Carbs: 13 g.
- Fiber: 3.6 g.
- Protein: 1.5 g.