The Tri-City Herald's Food & Wine section Jan. 26 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Celery and Fennel Salad
2 celery stalks (about 1 cup sliced)
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1 small fennel bulb (about 2 cups sliced)
2 tablespoons capers (optional)
2 tablespoons reduced-fat vinaigrette dressing
salt and freshly ground black pepper
Remove leaves from celery and fennel. Chop some of the fennel leaves to make about 2 tablespoons chopped leaves. Thinly slice, paper thin if possible, the celery and fennel. Place in a bowl and add the capers and dressing. Toss well. Add salt and pepper to taste. Sprinkle chopped fennel leaves on top. Makes 2 servings.
Per serving: 50 calories (23 percent from fat), 1.3 g fat (0.1 g saturated, 0.4 g monounsaturated), 1 mg cholesterol, 1.8 g protein, 9.6 g carbohydrates, 4.0 g fiber, 557 mg sodium.
From: The Miami Herald