Remove and discard bruised leaves from the fennel. Cut off and discard the long stems and most of the green. Wash under running cold water and pat dry. Cut into small cubes (1/3 inch) and place in a salad bowl. Add the remaining ingredients and toss to combine. SERVES: 6
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|Serving Size: 1 Serving (239g)|
|Recipe Makes: 6|
|Calories from Fat: 25 (26%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 122.3mg||4 %|
|Potassium 983.1mg||26 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 10.2g|
|Protein 3g||4 %|
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Calories per serving: 96
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