Fennel and Blue Cheese Salad Recipe
Ingredients
| Fennel bulbs | 2 Large | |
| Radishes | 6 | |
| Cucumber | 1 Small | |
| Safflower oil/Olive oil | 1⁄3 Cup (5.33 tbs) | |
| White wine vinegar | 1 1⁄2 Tablespoon | |
| Dijon style mustard | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Ground pepper | To Taste | |
| Green onion/Shallot | 1 , chopped | |
| Chopped parsley/Endive / chicory | 2 Tablespoon | |
| Crumbled blue cheese | 2 Ounce | |
| Hard cooked eggs | 3 , cut into wedges | |
| Cherry tomatoes | 1 Dozen, halved |
Nutrition Facts
Serving size
Calories 180 Calories from Fat 91
% Daily Value*
Total Fat 11 g16.4%
Saturated Fat 3.1 g15.3%
Trans Fat 0 g
Cholesterol 127.5 mg42.5%
Sodium 404.3 mg16.8%
Total Carbohydrates 13 g4.4%
Dietary Fiber 3.1 g12.6%
Sugars 1.8 g
Protein 9 g18.2%
Vitamin A 21.8% Vitamin C 40.2%
Calcium 13% Iron 10.9%
*Based on a 2000 Calorie diet
Directions
Place, in a salad bowl.
Slice radishes and add to bowl.
Peel and halve cucumber lengthwise, then slice and add to bowl.
Combine the oil, vinegar, lemon juice, mustard, salt, and pepper; whisk until blended.
Mix in onion and parsley, and pour over the salad.
Mix well.
Spoon onto endive arranged on a flat platter and scatter cheese over it.
Ring with eggs, tomatoes, and olives.
Contains 175 calories per serving.
Chef
