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


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


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

  • Total fat 10 g
  • Calories 157
  • Protein 3 g
  • Cholesterol 1 mg
  • Total carbohydrate 14 g
  • Dietary fiber 4 g
  • Monounsaturated fat 6 g
  • Saturated fat 1 g
  • Sodium 50 mg
Nov. 01, 2008