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Fennel and Parsley Salad

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  • Makes: 6 servings
  • Yields: 4 cups
  • Prep: 20 mins
  • Chill: 4 hrs

Fennel and Parsley Salad

Ingredients

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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