Fennel, Golden Raisin, and Black Olive Salad

Fennel, Golden Raisin, and Black Olive Salad

Serves 6

Recipe courtesy of Feast restaurant (eatatfeast.com), Tucson, Ariz.

Reprinted from Gluten Free Throughout the Year, 2010, by Melissa Diane Smith.

3 whole fennel, heads sliced, fronds reserved for garnish

2 Tbs. olive oil

1/4 cup golden raisins, plumped in boiling water and drained

1/4 cup kalamata olives, pitted and cut in half

1 Tbs. lemon juice

1 1/2 tsp. honey

2 Tbs. chopped parsley

Preheat grill to medium-high. Toss fennel slices with oil; add salt and pepper to taste. Grill 3 to 5 minutes per side. Remove from grill, and cool.

Remove cores from fennel. Cut fennel into strips. Toss with raisins and olives, and add lemon juice and honey. Add parsley, and garnish with fennel fronds.

PER SERVING: 132 CAL; 2 G PROT; 7 G TOTAL FAT (1G SAT FAT); 17 G CARB; 0 MG CHOL;226 MG SOD; 4 G FIBER; 6 G SUGARS

Recipe reprinted from: Better Nutrition Magazine, June 2010 Issue, Volume 72, Number 6, page 46, www.betternutrition.com