Roasted Fennel and White Bean Salad

Greek Seasoning highlights the flavors of fennel and white beans in this fresh tasting salad. The freshest fennel will have clean, crisp-looking bulbs with crisp celery-like stalks and bright green foliage.

Makes 6 servings.

Prep Time: 10 minutes
Cook Time: 30 minutes

Nutritional Information

For 1 serving
Calories: 197
Sodium: 465mg
Fat: 13g
Carbohydrates: 15g
Cholesterol: 3mg
Fiber: 4g
Protein: 5g

Roasted Fennel and White Bean Salad

• Fiber Rich

Ingredients

1 large fennel bulb

1/3 cup olive oil, divided

2 1/2 teaspoons McCormick® Gourmet Collection Greek Seasoning, divided

1/2 teaspoon salt, divided

1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind , divided

1/4 cup grated Parmesan cheese

3 tablespoons lemon juice

1/2 teaspoon McCormick® Gourmet Collection Garlic Powder

1 can (15 1/2 ounces) cannellini beans, drained and rinsed

4 cups mixed salad greens

Directions

1. Preheat oven to 400°F. Trim base from fennel bulb. Reserve fennel fronds for garnish. Cut fennel into 8 wedges.

2. Toss fennel, 2 tablespoons of the oil, 2 teaspoons of the Greek seasoning, and 1/4 teaspoon each of the salt and pepper in large bowl. Arrange fennel in single layer on shallow baking pan coated with no stick cooking spray.

3. Bake 25 to 30 minutes or until tender.

4. Mix remaining olive oil, remaining 1/2 teaspoon Greek seasoning, remaining 1/4 teaspoon each salt and pepper, Parmesan cheese, lemon juice and garlic powder in large bowl. Add fennel and beans; toss gently to coat. Serve over mixed greens. Garnish with reserved fennel fronds.

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