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.

• Ready In: 17 mins
• Serves: 8

Ingredients

• 4  cups cauliflower florets
• 2  medium fennel bulbs
• 2  teaspoons olive oil
• 1⁄4 cup lemon juice
• 1⁄4 cup olive oil
• 1  garlic clove, minced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground pepper (white or black)
• 1  cup  coarsely shredded carrot
• 1  small onion, thinly sliced
• 2  tablespoons  snipped fresh parsley

Directions

1. 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.
2. 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.
3. For dressing, in a small bowl, whisk together lemon juice and the 1/4 cup olive oil. Whisk in garlic, salt, and pepper.
4. 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.
5. Makes 8 (1-cup) servings.