Tomato & Fennel Salad

ByElina

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon champagne vinegar, or white-wine vinegar
  • ½ teaspoon salt
  • Freshly ground pepper, to taste
  • 1 pound tomatoes, cut into wedges
    Tomatoes On the Vine
    1 lb For $2.49
    Thru 02/14
  • 2 cups thinly sliced fennel bulb
  • ¼ cup chopped fresh parsley
  • ⅓ cup toasted pine nuts, (see Tip)

Preparation

  1. Whisk oil, vinegar, salt and pepper in a large bowl until combined. Add tomatoes, fennel, parsley and pine nuts; toss to coat.
  • Tip: Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 141 calories; 12 g fat(1 g sat); 3 g fiber; 9 g carbohydrates; 3 g protein; 37 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 1,598 IU vitamin A; 24 mg vitamin C; 39 mg calcium; 1 mg iron; 321 mg sodium; 514 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value), Vitamin A (32% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 2 fat

source:eatingwell.

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