Roasted Fennel and White Bean Salad

Instructions

• Preheat oven to 400°F. Trim base from fennel bulb. Reserve fennel fronds for garnish. Cut fennel into 8 wedges

• Toss fennel, 2 tablespoons of the oil, 2 teaspoons of the Greek seasoning, and 1/4 teaspoon each of the salt and pepper in large bowl. Arrange fennel in single layer on shallow baking pan coated with no stick cooking spray

• Bake 25 to 30 minutes or until tender

• Mix remaining olive oil, remaining 1/2 teaspoon Greek seasoning, remaining 1/4 teaspoon each salt and pepper, Parmesan cheese, lemon juice and garlic powder in large bowl. Add fennel and beans; toss gently to coat. Serve over mixed greens. Garnish with reserved fennel fronds