Fennel and Parsley Salad

Fennel and Parsley Salad Enlarge Image
2 users rated this recipe an average rating of 5.0
Makes:
6 servings
Yields:
4 cups
Prep:
20 mins
Chill:
4 hrs
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Fennel and Parsley Salad

Ingredients
2
lemons, juiced
2
tablespoons extra-virgin olive oil
 
Kosher salt
 
Freshly ground black pepper
1/4
cup fresh flat-leaf Italian parsley leaves
 
Shaved Parmesan cheese (optional)

Directions

  1. Cut off and discard fennel stalks.Trim base and remove any wilted outer layers. Cut into quarters lengthwise and remove core. Using a mandolin or very sharp knife, thinly slice fennel. In a mixing bowl combine fennel and lemon juice; toss to combine. Just before serving drizzle with olive oil and season to taste with salt and freshly ground black pepper. Add parsley; toss to combine.Top with Parmesan, if desired.

Nutrition Facts

(Fennel and Parsley Salad)
    Per serving:
  • 81 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 0 mg chol.,
  • 128 mg sodium,
  • 10 g carb.,
  • 4 g fiber,
  • 0 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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