Roast Fennel and Olive Salad
Author: Donna Hay
  • 4 baby fennel bulbs; quartered
  • 2 red onions; cut eight pieces
  • 4 Roma (plum) tomatoes; halved
  • 3 Tablespoons olive oil
  • 2 Tablespoons oregano leaves
  • beet leaves or salad greens
  • 1 Cup Ligurian or small olives
  • Dressing:
  • 3 Tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 2 Tablespoons olive oil
  • 1 garlic clove; crushed
  1. Preheat oven to 400 degrees.
  2. Place fennel, onions, and tomatoes in a baking dish. Heat oil in a small saucepan over low heat. Add oregano to pan and heat for 3 minutes. Pour oil over vegetables and bake for 30 minutes.
  3. To make dressing, whisk together vinegar, mustard, oil, and garlic.
  4. To serve, place vegetables on a bed of baby beet or salad greens on serving plates. Sprinkle salad with olives and dressing.
This recipe yields 4 servings.

Per Serving (excluding unknown items): 184 Calories; 17g Fat (81.0% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 34mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

NOTES: Recipe from "Entertaining" by Donna Hay
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