Receta Fennel, Red Pepper And Arugula Slaw

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Raciónes: 8

Ingredientes

Cost per serving $0.22 view details

Direcciones

  1. Trim stem from fennel bulb and throw away. Core and chop into thin slices lengthwise. Bring medium pot of salted water to boil. Add in fennel. After 5 seconds (boil does not resume) drain and place under cool water to stop cooking. Blot dry with paper towels.
  2. Combine fennel, bell pepper, oil, red wine vinegar, balsamic vinegar, mustard, sugar, 1/4 tsp. salt and pepper to taste in 2-qt bowl. Toss well. Chill, covered airtight, 3 hrs or possibly overnight.
  3. To serve, let stand 30 min at room temperature. Toss in arugula leaves. Taste and adjust seasonings.
  4. This recipe yields 8 condiment servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 29g
Recipe makes 8 servings
Calories 24  
Calories from Fat 16 67%
Total Fat 1.76g 2%
Saturated Fat 0.24g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 15mg 1%
Potassium 99mg 3%
Total Carbs 2.1g 1%
Dietary Fiber 0.8g 3%
Sugars 0.45g 0%
Protein 0.33g 1%
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