By Mayo Clinic Staff

Dietitian's tip:

Resembling a rounded, swollen cluster of celery stalks with green-tinged ribs, fennel is related to the herb and spice seeds of the same name. All share a mild, sweet licorice flavor. Strip away any coarse outer portion of the fennel bulb before using in recipes.

Number of servings

Serves 6

Ingredients

  1. 6 cups mixed salad greens
  2. 1 medium fennel bulb, trimmed and thinly sliced
  3. 2 medium pears, cored, quartered and thinly sliced
  4. 2 tablespoons grated Parmesan cheese
  5. 1/4 cup toasted walnuts, coarsely chopped
  6. 2 tablespoons extra-virgin olive oil
  7. 3 tablespoons balsamic vinegar
  8. Freshly ground black pepper, to taste

Directions

Divide the salad greens onto 6 plates. Scatter the fennel and pear slices over the greens. Sprinkle with Parmesan cheese and walnuts. Drizzle with olive oil and vinegar. Add black pepper, to taste. Serve immediately.

Nutritional analysis per serving

Serving size :1 salad

  • Calories 144
  • Total fat 8 g
  • Saturated fat 1 g
  • Trans fat 0 g
  • Monounsaturated fat 4 g
  • Cholesterol 1 mg
  • Sodium 51 mg
  • Total carbohydrate 15 g
  • Dietary fiber 4 g
  • Sugars 0 g
  • Protein 3 g
Sep. 16, 2014