Fresh, crispy salad. Pairs well with pork.
Peel and core the apples. Thinly slice using a mandolin. Halve and core the fennel. Thinly slice as per the apple. Toss in some lemon juice. Add the thinly sliced cucumber. Roughly chop the walnuts (or pecans). Toast on medium heat in a pan for about 2 minutes. Add a little butter and some honey, Continue toasting for another 3 or so minutes. Be careful not to burn the honey. Set aside. Whisk the rest of the lemon juice with sufficient olive oil to make the dressing. Add the thinly sliced sage and season with salt and pepper.
When ready to serve, re-whisk the dressing and toss through the apple, fennel and celery. Add the walnuts/pecans and some shaved parmesan (if using).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (260g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 288 | ||
Calories from Fat: 180 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 11.1g | ||
Cholesterol 2.7mg | 1 % | |
Sodium 95.1mg | 3 % | |
Potassium 637.7mg | 17 % | |
Total Carbohydrate 26.1g | 8 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 17.9g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 288
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