Cauliflower And Fennel Salad

I found this in diabetic living. If you need to save time, pick up some packaged coarsely shredded carrots in the supermarket's produce section.

In a large saucepan , cook cauliflower florets in a small amount of boiling lightly salted water for 2 to 3 minutes or just until tender.

Drain.

Rinse with cold water.

Drain again.

Set aside.

Remove fennel tops and stalks , save for another use.

Slice fennel in half vertically to show the fennel heart.

Cut away and discard the solid core.

Slice fennel into strips.

In a large skillet , cook fennel in the 2 teaspoons hot oil about 3 minutes or until crisp-tender.

For dressing , in a small bowl , whisk together lemon juice and the 1 / 4 cup olive oil.

Whisk in garlic , salt , and pepper.

In a large bowl , combine cauliflower , fennel , carrots , and onion.

Add the dressing.

Toss gently to coat.

Cover and chill for 2 to 24 hours.

Just before serving , sprinkle with parsley.

Makes 8 servings.

cauliflower florets, fennel bulbs, olive oil, lemon juice, garlic clove, salt, ground pepper, carrot, onion, fresh parsley