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Fennel and White Bean Salad

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Servings: Serves 2 to 16

Cook Time: 120 minutes

Prep Time: 25 minutes


Fennel and White Bean Salad
2 teaspoon Olive oil
2 teaspoon Fresh lemon juice
1/4 each Garlic clove, minced
1/4 each Fresh fennel bulb, quartered, cored and chopped, fronds res
51/4 oz Canned cannellini beans, rinsed and drained
1/4 each Medium tomato, cored and chopped
1/4 cup Red onion, diced
1/4 each Navel orange
4 teaspoon Fresh basil leaves, chopped
4 teaspoon Parmesan cheese, shaved


1. Place olive oil, lemon juice, and garlic in a medium-size bowl and whisk until well combined and slightly thickened. Add fennel, beans, tomato, and onion.
2. Use a zester or fine grater to zest orange part of orange peel and add to fennel. Discard white skin, then peel and chop each orange section into bite-size pieces and add to bowl. Mix to combine, cover, and refrigerate at least 2 hours and up to overnight to allow flavors to blend. Serve garnished with fresh basil, fennel fronds, and Parmesan cheese.
Source: Hannaford fresh Magazine, September - October 2007

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 2 to 16
Base Nutrients
Calories 298 kcal (14%)
Calories from Fat 126 kcal (0%)
Total Fat 14 g (21%)
Saturated Fat 8 g (40%)
Cholesterol 4 mg (1%)
Sodium 96 mg (4%)
Total Carbohydrates 51 g (17%)
Dietary Fiber 20 g (80%)
Protein 23 g (38%)
Vitamin A 288 IU (5%)
Vitamin C 30 mg (50%)
Calcium 188 mg (3%)
Iron 13 mg (21%)

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