Roast Fennel And Olive Salad Recipe
Servings: 4
Ingredients
- 4 x baby fennel bulbs quartered
- 2 x red onions cut eight pcs
- 4 x Roma (plum) tomatoes halved
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. oregano leaves
- Â Â Beet leaves or possibly salad greens
- 1 c. Ligurian or possibly small olives
- 3 Tbsp. apple cider vinegar
- 2 tsp Dijon mustard
- 2 Tbsp. extra virgin olive oil
- 1 x garlic clove crushed
Directions
- Preheat oven to 400 degrees.
- Place fennel, onions, and tomatoes in a baking dish. Heat oil in a small saucepan over low heat. Add in oregano to pan and heat for 3 min. Pour oil over vegetables and bake for 30 min.
- To make dressing, whisk together vinegar, mustard, oil, and garlic.
- To serve, place vegetables on a bed of baby beet or possibly salad greens on serving plates. Sprinkle salad with olives and dressing.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 465g | |
| Recipe makes 4 servings | |
| Calories 738 | |
| Calories from Fat 643 | 87% |
| Total Fat 71.81g | 90% |
| Saturated Fat 9.88g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 141mg | 6% |
| Potassium 1175mg | 34% |
| Total Carbs 24.99g | 7% |
| Dietary Fiber 8.5g | 28% |
| Sugars 7.73g | 5% |
| Protein 4.31g | 7% |
