Day 322: Sun-Dried Tomato & Fennel Salad ◄

[So it's been fun, yes? experimenting with versatile fennel this month? Many thanks to everyone who joined in. The running round-up is now organized by salads, entrees, soups, etc. Every single recipe is on my "must try" list and should be on yours, too!]

Sun-dried tomatoes -- before they're dessert-dessicated or drenched in olive oil -- put out intense flavor.

I hoped to capture the intensity in cheese-sandwich biscuits on Day 310 -- but no such luck. I hoped to capture it in the sun-dried tomato dressing atop this salad -- but no such luck. (The dressing is good enough but so are hundreds of others.)

What does create a great platform for tomato intensity is a plate of salad greens and shaved fennel, plus whatever other toppings you have on hand (tonight some nablusi cheese, its saltiness a perfect foil, and fresh dill).

THAT works.

NUTRITION NOTES ... If you stay away from oil-soaked sun-dried tomatoes, they're good for you.
Like dried apricots, peaches and apples, however, their size can mask the calories. According to the USDA database I use, 54 grams is equivalent to a cup and 140 calories.

NEXT TIME ... I'll use the same salad greens but substitute one of my favorite salad dressings, one of these.

Bookmark or print this recipe only
Hands-on time: 5 minutes, 5 minutes to assemble salads
Time to table: 10 minutes
Serves 4

3 sun-dried tomato halves (soft and plump and fresh, not in oil)
2 tablespoons balsamic vinegar (to start, then add more to achieve consistency)
4 tablespoons olive oil
2 tablespoons fresh dill (or other fresh herb, the inspiring recipe suggested tarragon)

Process in a small food processor (one more reason to get an immersion blender).

Fresh salad greens
Shaved fresh fennel
Thin strips of dried tomato
Minced fresh herbs (more dill tonight)
Other salad toppings

I didn't measure the quantity of dressing so can't estimate the exact calories. But a rough estimate, assuming the dressing splits 8 ways is: Per Serving: 65 Cal (91% from Fat, 2% from Protein, 8% from Carb); 0 g Protein; 7 g Tot Fat; 1 g Sat Fat; 1 g Carb; 0 g Fiber; NetCarb1; 15 mg Calcium; 1 mg Iron; 18 mg Sodium; 0 mg Cholesterol; Weight Watchers 2 points

  • When you see this in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.
Dressing adapted from Sun-Dried Tomatoes by Ethel & Georgeanne Brennan

(c) Copyright 2006 Kitchen Parade
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I meant to make something with fennel, but I've been pleasantly distracted.

  2. Hi Alanna!
    This recipe reminds me very much of a fennel pesto I've made with sundried tomatoes. I'll have to dig out the recipe sometime soon. The salad is lovely!

  3. I'm stealing this for my round-up today. ;)


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna