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Garlicky Tomato Salad   

Directions:

In a small nonstick skillet, heat oil over medium-low heat. Add garlic and sizzle 30 seconds; don't let it brown. Remove from heat and set aside. Using a sharp knife, slice off paper-thin shards of fennel (about 1-1/2 cups.) Place fennel, tomatoes, olives, lemon juice and garlic (with oil) in a large airtight container. Refrigerate until cool.

Just before serving, add basil leaves, croutons and salt to salad. Toss gently.

Serves 8.

Nutritional information:

64 calories per half-cup serving.

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