Fragrant Fennel Salad

By Hester

Ingredients

• 2 tsps fennel seeds
• 1/4 cup plain nonfat yogurt
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint leaves
• 1 Tbsp. fresh lemon juice
• 1/4 tsp. ground cumin
• 1/4 t5sp. salt
• 3 cups thinly sliced fennel
• 2 cups pared julienned jicama
• 4 large cherry tomatoes, halved

Details

Servings 4

Preparation

Step 1

To prepare dressing, in small nonstick skillet, toast fennel seeds over medium heat, shaking skillet frequently, until seeds are golden, about 3 minutes. Transfer to large bowl. Stir in yogurt, cilantro, mint, lemon juice, cumin, and salt.

Add fennel and jicama; toss well to coat with dressing. Cover and shill at least 2 hours.

To serve, spoohn salad evenly onto 4 plates; garnish with cherry tomatoes.

Each serving = 1 1/2 cups
72 calories, 1/4 milk, 2 3/4 vegetables