10m
PREP TIME
30m
COOK TIME
217
CALORIES
11
INGREDIENTS
Ingredients 6 Servings
- Step1
- 1 large fennel bulb
- 5 tablespoons olive oil, divided
- 2 1/2 teaspoons McCormick Gourmet™ Organic Oregano Leaves, divided
- 2 teaspoons McCormick Gourmet™ Organic Mint, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper, divided
- 1/4 cup grated Parmesan cheese
- 3 tablespoons lemon juice
- 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1 can (15 1/2 ounces) cannellini beans, drained and rinsed
- 4 cups mixed salad greens
INSTRUCTIONS
- 1 Preheat oven to 400°F. Trim base from fennel bulb. Reserve fennel fronds for garnish. Cut fennel into 8 wedges
- 2 Toss fennel, 2 tablespoons of the oil, 2 teaspoons of oregano, 1 1/2 teaspoons of mint, 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
- 3 Bake 25 to 30 minutes or until tender
- 4 Mix remaining olive oil, remaining 1/2 teaspoon each of oregano and mint, remaining 1/4 teaspoon each of 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
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