The Princeton Longevity Center Recipes
Tomato and Fennel Salad
SERVINGS: Makes 4 servings, about 1 cup each
PREP TIME: 10 minutes
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)
DIRECTIONS: Whisk oil, vinegar, salt and pepper in a large bowl until combined. Add tomatoes, fennel, parsley and pine nuts; toss to coat.
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 INFORMATION: Per serving: 141 calories; 12 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 9 g carbohydrate; 3 g protein; 3 g fiber; 321 mg sodium; 513 mg potassium.
EXCHANGES: 2 vegetable, 2 fat
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