Low Fat Mediterranean Salad

Low Fat Mediterranean Salad Ramadan Recipe

Ingredients:

•     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 (about 1 medium)
•     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 (2 ounces) crumbled feta cheese
•     1 (15.5-ounce) can cannellini beans, rinsed and drained
•     6 plum tomatoes, quartered
•     2 tablespoons sunflower seeds

Preparation:

1. To prepare vinaigrette, combine first 7 ingredients in a small bowl. Gradually add oil, stirring with a whisk until blended.
2. To prepare salad, combine fennel and the next 6 ingredients (through tomatoes) in a large bowl. Drizzle vinaigrette over salad, tossing until well combined. Sprinkle with sunflower seeds. Cover and chill at least 1 hour.