Roasted Fennel and White Bean Salad

Ingredients

• 1 large fennel bulb
• 1/3 cup olive oil, divided
• 2 1/2 teaspoons McCormick Gourmet Collection Greek Seasoning, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon McCormick Gourmet Collection Ground Black Pepper, divided
• 1/4 cup shredded Parmesan cheese
• 3 tablespoons lemon juice
• 1/2 teaspoon McCormick Gourmet Collection Garlic Powder
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 4 cups mixed salad greens

Directions

Trim base from fennel bulb; cut into eighths, reserving fennel fronds for garnish.

Toss together fennel, 2 tablespoons oil, 2 teaspoons Greek seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange fennel in a single layer on a baking sheet coated with non-stick cooking spray. Bake at 400 degrees F for 25 to 30 minutes or until tender.

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