Mayo Clinic Health Library

Recipe: Salad greens with pears, fennel and walnuts

Updated: 11-01-2008

Dietitian's tip: Resembling a rounded, swollen cluster of celery stalks with green-tinged ribs, fennel is related to the herb and spice seeds of the same name. All share a mild, sweet licorice flavor. Strip away any coarse outer portion of the fennel bulb before using in recipes.

Ingredients

Serves: 6

6 cups mixed salad greens
1 medium fennel bulb, trimmed and thinly sliced
2 medium pears, cored, quartered and thinly sliced
2 tablespoons Parmesan cheese, grated
1/4 cup toasted walnuts, coarsely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Freshly ground black pepper, to taste

Directions

Divide the salad greens onto 6 plates. Scatter the fennel and pear slices over the greens. Sprinkle with Parmesan cheese and walnuts. Drizzle with olive oil and vinegar. Add black pepper, to taste. Serve immediately.

Nutritional Analysis per serving
  • Calories: 157
  • Total carbohydrate: 14 g
  • Cholesterol: 1 mg
  • Dietary fiber: 4 g
  • Monounsaturated fat: 6 g
  • Protein: 3 g
  • Saturated fat: 1 g
  • Sodium: 50 mg
  • Total fat: 10 g
Click to expand tables
Mayo Clinic Healthy Weight Pyramid Servings
Diabetes Meal Plan Exchanges
DASH Eating Plan Servings