


Vinaigrette: 3 tablespoons red wine vinegar 2 tablespoons water 1 teaspoon dried oregano 1 teaspoon freshly ground black pepper 1 teaspoon Dijon mustard 1/2 teaspoon kosher salt 2 garlic cloves, chopped 3 tablespoons extra-virgin olive oil Salad: 2 cups sliced fennel bulb 1 1/2 cups thinly sliced red onion 1 cup pitted ripe olives, halved 3/4 cup chopped fresh flat-leaf parsley 1/2 cup crumbled feta cheese 1 (15.5-ounce) can cannellini beans, rinsed and drained 6 plum tomatoes, quartered 2 tablespoons sunflower seeds


1. To prepare vinaigrette: Combine vinegar, water, oregano, pepper, mustard, salt and garlic in small bowl. Gradually add oil, stirring with whisk until blended. 2. To prepare salad: Combine fennel, onion, olives, parsley, feta, beans and tomatoes in large bowl. Drizzle vinaigrette over, tossing until well combined. Sprinkle with sunflower seeds. Cover and chill at least 1 hour.


10 servings

Nutrition Info:

119 calories, 8.1 grams fat, 3.1 grams fiber, 3.2 grams protein, 10 grams carbohydrate, 346 milligrams sodium, 5 milligrams cholesterol Values are approximate.