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.


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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

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