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Romaine and Fennel Salad (Rachael Ray) Recipe

Romaine and Fennel Salad (Rachael Ray) Recipe

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Ingredients:

Serving

2 hearts of romaine , torn or rough cut
1 large bulb of fennel , trimmed of fronds and tops
1/4 red onion, peeled and thinly sliced
several sprigs flat-leaf parsley
balsamic vinegar
extra-virgin olive oil
coarse salt and black pepper
asiago or parmigiano reggiano, shaved for garnish

Directions:

Place chopped or torn romaine in a large salad bowl. Cut fennel bulb down the center, then again, quartering it. Remove the core with angled cuts on each quarter bulb. Thinly slice quarter bulbs across and add to salad bowl. Combine romaine and fennel with parsley sprigs and red onion. Place one fingertip over the top of balsamic vinegar to control the pour and splash a few tablespoons into the bowl. Drizzle the salad generously with extra-virgin olive oil and toss lightly to coat salad evenly with vinegar and oil. Season with salt and pepper, to taste, and top salads with curls of Asiago or Parmigiano, created by shaving cheese with your knife.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	20.89 Kcal (87 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	30.7mg	1%
Potassium	252.23mg	5%
Total Carbs	4.71g	2%
Sugars	0.28g	1%
Dietary Fiber	1.89g	8%
Protein	0.65g	1%
Vitamin C	7.5mg	13%
Iron	0.6mg	3%
Calcium	30.2mg	3%

Amount Per 100 g
Calories	31.95 Kcal (134 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	46.95mg	1%
Potassium	385.82mg	5%
Total Carbs	7.21g	2%
Sugars	0.42g	1%
Dietary Fiber	2.89g	8%
Protein	1g	1%
Vitamin C	11.5mg	13%
Iron	0.9mg	3%
Calcium	46.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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