Fresh Fennel Salad
January, 2007

Serves 6 to 8 / This multicolored mix makes a savory accompaniment for simply prepared fish or even a loaf of crusty, whole-grain bread.

1 fennel bulb, cut on the diagonal and/or in strips
1 English cucumber, cut into long matchsticks or julienned
1 cup cherry tomatoes, quartered
Sea salt
1/3 cup oil-cured black olives
1/4 cup feta or smoked goat cheese crumbles
1 orange (juice and zest)

1. In a medium serving bowl, combine fennel, cucumber, and tomatoes. Sprinkle with sea salt and toss gently. Add olives and cheese, along with the orange zest. Toss gently again. Transfer to serving plates and drizzle with fresh orange juice.

This recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing Company, 2006) and founder of the School of Natural Cookery in Boulder, Colorado (www.naturalcookery.com).




PER SERVING: 59 cal, 32% fat cal, 2g fat, 1g sat fat, 6mg chol, 2g protein, 9g carb, 2g fiber, 160mg sodium