Fennel Salad
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INGREDIENTS
- 1/4 ts black pepper ; Freshly ground
- 6 medium knobs Fennel
- 1/4 c olive oil
- 2 ts Wine vinegar ; optional
- 1 ts Salt
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (239g) | ||
| Recipe Makes: 6 | ||
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| Calories: 96 | ||
| Calories from Fat: 25 (26%) | ||
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| Amt Per Serving | % DV | |
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| 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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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. |
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Calories per serving: 96
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