I bought a fennel bulb on a whim for the holidays not knowing quite what I would do with it. Of course I forgot about until yesterday when I was rummaging through the fridge trying to figure out what I wanted to make for breakfast.
I pulled it out and stared at it for about an hour, brainstorming with myself on how I can eat it besides just straight up.
That’s when I turned to google and searched “fennel breakfast recipes.” The first result was an apple fennel sausage recipe.
Hmmm apple and fennel.
I whipped up a simple dressing and voilà! A tasty refreshing breakfast! Of course it doesn’t have to be for breakfast. Actually it’s not very breakfasty at all. I was just in the mood for something different. Here’s what I did…
- 1 tsp olive oil (5g)
- 1 tbsp lemon juice (I also bought a lemon not knowing what I’d do with it)
- 1 tbsp bacon bits (7g) (go with the meatless kind for a vegetarian dish!)
- 1 tsp (5g) whole grain dijon mustard
- pinch of kosher salt and ground black pepper
- 1 fennel bulb cut into strips
- 1 small apple cored and cut into slices
In a large bowl whisk the olive oil, lemon juice, bacon bits, and mustard.
Add the cut up fennel and apple.
Toss to coat everything.
Pile on a plate and top with the leaves of the fennel for a pretty look.
Here’s the nutritional info for the entire salad. It’s BIG so you may want to share but I didn’t. No one would have eaten it in my house anyway.
The points are based on the nutritional information which is why they seem high. Curious how you would count it.
|Servings||Amt per Serving|
|240||8g||12g||old: 5||new: 6|