Fennel, Carrot, and Spinach Toss

The heat of the cooked carrots and fennel wilts the raw spinach just enough to make this low-calorie side dish easy to serve and eat.

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2 users rated this recipe an average rating of 2.5
  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 15 mins
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Fennel, Carrot, and Spinach Toss
Ingredients
1 1/2
cups packaged peeled baby carrots
1
medium fennel bulb, trimmed and cut into thin wedges (about 1 lb.)
1
tablespoon olive oil
1/2
teaspoon salt
1/4
teaspoon cracked black pepper
2
tablespoons olive oil
1
10 ounce package prewashed spinach
1/4
cup finely shredded Parmesan cheese (1 oz.) (optional)
Directions
  1. In a large bowl, combine carrots and fennel. Add the 1 tablespoon oil, the salt, and pepper; toss to coat.
  2. Place a large skillet or wok on grill side burner. In the skillet, heat the 2 tablespoons olive oil over medium heat. Add vegetable mixture and cook for 15 to 20 minutes or until vegetables are tender, stirring occasionally. Remove pan from heat. Gradually add spinach to skillet, tossing until spinach wilts.
  3. Transfer vegetable mixture to a serving plate. Sprinkle with Parmesan cheese, if desired. Makes 4 to 6 servings.
Nutrition Facts (Fennel, Carrot, and Spinach Toss)
    Per serving:
  • 134 kcal cal.,
  • 11 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 408 mg sodium,
  • 9 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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