green salad with fennel and cherry tomatoes


Serves: 5
Total Calories: 5

Ingredients

2 cups torn red leaf, green leaf, or Romaine lettuce
1/4 cup thinly sliced fennel (see note)
2 small red radishes, thinly sliced (optional)
1 1/2 tablespoons Classic Vinaigrette or Lemon-Herb Dressing (recipes found in Salad Dressings chapter)
6 cherry tomatoes, halved

Directions:

Equipment:
salad spinner
measuring cups
cutting board
chef’s knife, 8-inch
serrated knife, 5-inch
mandoline (optional, for thinly slicing fennel)
measuring spoons
medium bowl
tongs
serving plate

Put the lettuce, fennel, optional radishes, and vinaigrette in a medium bowl and toss gently. Transfer to a serving plate. Top with the cherry tomatoes. Serve immediately.

Note: To thinly slice a bulb of fennel, trim off the stems and a little of the hard base and cut the bulb in half lengthwise. Put each half cut-side down on the cutting board and thinly slice it crosswise with a sharp knife. For ultrathin and uniform slices, use a mandoline.

Green Salad with Fennel, Cherry Tomatoes, and Watermelon: Omit the optional radishes. Add 1/2 cup of watermelon chunks along with the lettuce, fennel, and vinaigrette.

Nutritional Facts:

Serves: 5
Total Calories: 5
Calories from Fat: 0

This green salad with fennel and cherry tomatoes recipe is from the Raw Food Made Easy for 1 or 2 People Revised Cookbook. Download this Cookbook today.




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