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Italian Fennel Salad

Not familiar with fennel? Crunchy and slightly sweet, it's a refreshing contribution to any spring side dish. Give this effortless recipe a's sure to become a favorite.
  • Total Time
    Prep : 15 min. + chilling
  • Makes
    8 servings


  • 3 large fennel bulbs, sliced
  • 1 small red onion, halved and thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper


  • Trim fennel bulbs and cut into thin wedges. Snip feathery fronds; reserve 1 tablespoon.
  • In a large bowl, combine onion and fennel wedges. In a small bowl, whisk the oil, lemon juice, salt and pepper. Drizzle over salad; toss to coat. Refrigerate for at least 1 hour. Sprinkle with snipped fronds before serving.
Nutrition Facts
3/4 cup: 62 calories, 4g fat (0 saturated fat), 0 cholesterol, 489mg sodium, 8g carbohydrate (1g sugars, 3g fiber), 1g protein.

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