Recipe: Fennel Salad with Pecans

Fennel Salad with Pecans

4 servings, serving size is about 1-1/2 cups.

1/2 head Boston or Bibb lettuce
1/2 head radicchio, escarole, or other lettuce
1/2 medium fennel bulb (look for firm fennel bulbs in the produce section
of your supermarket)
2 tbsp. pecan pieces
3 tbsp. red wine vinegar
2 tbsp. vegetable oil
1 tbsp. water
1 tsp. mustard seed
1/4 tsp. dried tarragon
1/4 tsp. salt
1/4 tsp. fresh ground black pepper

Wash and dry the lettuce. Tear the leaves into bite-size pieces and place in a large salad bowl.

Trim the tough outer leaves of the fennel, wash and core the bulb. Dice and add to the bowl. Add the pecans.

Combine the remaining ingredients in a jar. Cover and shake, then pour into the salad. Toss and serve.

Diet Site

American Heart Month—Women and Heart Disease

Recipes

Diet Site Archives

You can also use our Search engine to locate topics of interest, or recipes.

Traci Kaufman, Registered Dietitian, received her bachelor's degree in dietetics and nutrition from the University of Wisconsin-Madison. She has worked as a clinical nutritionist at UCI Medical Center-Irvine in Orange California, and served as team nutritionist for the Los Angeles Rams. Traci is an active member of the American Dietetic Association and two Dietetic Practice Groups: Sports, Cardiovascular, and Wellness Nutritionist (SCAN), and Dietitians in General Clinical Practice. Traci resides in Southern California.

This page created 1999

This page modified October 2006