Fennel, Carrot, and Spinach Toss Salad Recipe
This recipe comes to us from Better Homes and Gardens.
Perfect for your next cookout, this grilled vegetable medley tastes delicious with a sprinkling of Parmesan cheese and fits into your healthy eating guideline:
Ingredients1½ cups Packaged Peeled Baby Carrots
1 Medium Fennel Bulb – trimmed and cut into thin wedges (about 1 lb.)
1 Tablespoon Olive Oil
½ Teaspoon Salt
¼ Teaspoon Cracked Black Pepper
2 Tablespoons Olive Oil
1 (10-oz) Package Prewashed Spinach
¼ Cup Finely Shredded Parmesan Cheese (optional)
- In a large bowl, combine carrots and fennel. Add the 1 tablespoon oil, the salt, and pepper; toss to coat.
- Place a large skillet or wok on grill side burner. In the skillet, heat the 2 tablespoons olive oil over medium heat. Add vegetable mixture and cook for 15 to 20 minutes or until vegetables are tender, stirring occasionally. Remove pan from heat. Gradually add spinach to skillet, tossing until spinach wilts.
- Transfer vegetable mixture to a serving plate. Sprinkle with Parmesan cheese, if desired. Makes 4 to 6 servings.
4-6 Servings; Per Serving Calories 134, Fat (g)11, Saturated Fat (g)1, Monounsaturated Fat (g)8, Polyunsaturated Fat (g)1, Cholesterol (mg) 0, Sodium (mg)408, Carbohydrate (g)9, Total Sugar (g)3, Fiber (g)3, Protein (g)3, Vitamin C (DV%)46, Calcium (DV%)10, Iron (DV%)14, Percent Daily Values are based on a 2,000 calorie diet