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Roasted Fennel and White Bean Salad

  • 6servings
  • 30minutes
  • 200calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsCopper, Natrium, Chromium, Manganese, Calcium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large fennel bulb

  2. 1/3 cup olive oil, divided

  3. 2 1/2 teaspoons McCormick® Gourmet Collection® Greek Seasoning, divided

  4. 1/2 teaspoon salt, divided

  5. 1/2 teaspoon McCormick® Gourmet Collection® Ground Black Pepper, divided

  6. 1/4 cup shredded Parmesan cheese

  7. 3 tablespoons lemon juice

  8. 1/2 teaspoon McCormick® Gourmet Collection® Garlic Powder

  9. 1 (15 ounce) can cannellini beans, rinsed and drained

  10. 4 cups mixed salad greens

Instructions Jump to Ingredients ↑

  1. Trim base from fennel bulb; cut into eighths, reserving fennel fronds for garnish.

  2. Toss together fennel, 2 tablespoons oil, 2 teaspoons Greek seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange fennel in a single layer on a baking sheet coated with non-stick cooking spray. Bake at 400 degrees F for 25 to 30 minutes or until tender.

  3. Whisk together remaining olive oil, remaining 1/2 teaspoon Greek seasoning, remaining 1/4 teaspoon each of salt and pepper, Parmesan, lemon juice, and garlic powder in a large bowl. Add fennel and beans; toss gently to coat. Serve over mixed greens. Garnish with reserved fennel fronds.

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