Lidia Bastianich's Fennel, Olive and Lemon Salad

Ingredients

• 2 cups Gaeta or other good oil-cured black olives, pitted
• 1 lemon, washed, dried and cut in 1/8-inch cubes, including rind
• 2 cups fennel, washed, dried and cut into 1/8-inch pieces, including fronds
• 2 tablespoons extra-virgin olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    146 calories; 13 grams fat; 1 gram saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 1 gram protein; 464 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Toss all ingredients together, and mix.
2. Let sit at room temperature for 30 minutes before serving.