Warm Potato and Fennel Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 bulbs of fennel (with fronds, if possible)4 medium russet (baking) potatoes1/8 C olive oil2 slices cooked bacon2 Tbsp Dijon mustard2 Tbsp apple cider vinegar
Slice the fennel bulbs into 1/4" slices. Roughly chop the fronds and set aside. Slice the potatoes into bite-sized pieces, about 1/2" cubes.
Mix potatoes and fennel in an oven-safe dish, along with the olive oil. Toss to coat. Add a dash of salt and pepper.
Roast in a 375 degree oven for 35-40 minutes, or until well-roasted.
In a bowl, combine the mustard and vinegar, the chopped fennel fronds (to taste) and salt and pepper (to taste). Toss roasted vegetables with the mixture, and crumble bacon in just before serving.
Serve warm. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user THEWAYOUTISTHRU.
Mix potatoes and fennel in an oven-safe dish, along with the olive oil. Toss to coat. Add a dash of salt and pepper.
Roast in a 375 degree oven for 35-40 minutes, or until well-roasted.
In a bowl, combine the mustard and vinegar, the chopped fennel fronds (to taste) and salt and pepper (to taste). Toss roasted vegetables with the mixture, and crumble bacon in just before serving.
Serve warm. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user THEWAYOUTISTHRU.
Nutritional Info Amount Per Serving
- Calories: 308.3
- Total Fat: 11.4 g
- Cholesterol: 2.7 mg
- Sodium: 274.2 mg
- Total Carbs: 45.8 g
- Dietary Fiber: 8.3 g
- Protein: 6.7 g
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