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Add a photoThis zesty salad recipe can be served as a early course in a multi-course meal or as an entreé. This recipe doesn’t include other aromatics besides onions and fennel. But, you can include others as you like. Thyme or parsley would be very nice additions.
Ingredients
- 3 tbsp lemon juice
- 1/4 cup olive oil
- sea salt and freshly ground black pepper to taste
- 3 celery stalks
- 1/2 cup walnuts
- 1/2 cup Parmesan
- 2 large Fennel
- 2 large Granny Smith Apples
- 1 small red onion -- sliced
Directions
- Slice the apples, onion,fennel and celery into crescents.
- Reserve fennel tops for garnish
- Roughly chop the walnuts.
- Place all vegetables in a large bowl
- Shave Parmesan into strips and set aside
- Whisk lemon juice, olive oil, salt and pepper together in a small bowl.
- Pour dressing over salad and toss.
- When serving add a few shavings of Parmesan and Fennel tops.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 4 servings | |
| Calories 331 | |
| Calories from Fat 201 | 61% |
| Total Fat 23.0g | 29% |
| Saturated Fat 5.36g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 367mg | 15% |
| Potassium 623mg | 18% |
| Total Carbs 25.63g | 7% |
| Dietary Fiber 6.2g | 21% |
| Sugars 13.07g | 9% |
| Protein 9.43g | 15% |
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