CHEF JEFF — ONE BYTE AT A TIME: Fennel and White Bean Salad

This entree would pair well with pork.

Fennel and White Bean Salad

1 large fennel bulb, thinly sliced (about 3 cups)

1 cup drained and rinsed white navy beans

3 tablespoons low-fat Italian salad dressing

Salt and freshly ground black pepper

Cut the top stem and feathery leaves off the fennel. Reserve the fennel leaves. Wash and slice the fennel bulb. Place sliced fennel and beans in a bowl and add dressing and salt and pepper to taste. Toss well. Snip about 1 tablespoon of the feathery leaves and sprinkle over salad.

Yield: Serves 2.

Approximate nutritional analysis per serving: 195 calories, 2.5 grams fat (less than 1 gram saturated), no cholesterol, 10 grams protein, 37 grams carbohydrates, 10 grams dietary fiber, 8 grams sugars, 625 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at

GrandForksHerald.com.

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