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

Dressing:
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)