RECIPE: Tomato & Fennel Salad

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon champagne vinegar, or white-wine vinegar
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 1 pound tomatoes, cut into wedges
• 2 cups thinly sliced fennel bulb
• 1/4 cup chopped fresh parsley
• 1/3 cup toasted pine nuts, (see Tip)

Preparation

1. Whisk oil, vinegar, salt and pepper in a large bowl until combined. Add tomatoes, fennel, parsley and pine nuts; toss to coat.

Tips & Notes

• Tip: Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Nutrition

Per serving: 141 calories; 12 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 321 mg sodium; 513 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value), Vitamin A (25% dv), Potassium (15% dv).