Food & Wine

Celery and Fennel Salad

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)

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