Fennel, White Bean and Walnut Salad
1 fennel bulb
1 15-oz can white beans,drained and rinsed
1/2 cup shredded carrot
1/4 cup dried currants*
3/4 cup toasted walnutpieces
1/2 cup olive oil
1/4 cup white wine vinegar
1 tbsp Dijon mustard
1/4 cup mixed, choppedherbs (parsley, chives,tarragon)
salt and pepper to taste
*If you can’t find currants, use raisins or chopped dates as a substitute.
1. Thinly slice the fennel and place in a large bowl with the beans, carrots and currants.
2. In a small bowl, whisk together the dressing ingredients and pour over bean-and-fennel mixture.
Toss to combine.
3. Sprinkle walnuts over the top and serve.
Serves 6. Analysis per serving: 330 calories, 7g protein, 24g fat (3g saturated), 6g fiber, 25g carbohydrate, 50 mg sodium
Reprinted with permission from the California Walnut Commission (www.walnuts.org)