Fennel Salad with Red Onion, Parsley, and Lemon Recipe


Nutrition

Cal/Serving: 142
Daily Value: 7%
Servings: 4

Low-Sodium
Sugar-Conscious, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat10g16%
Saturated1g7%
Carbs12g4%
Fiber4g18%
Sugars1g0%
Protein2g4%
Sodium67mg3%
Calcium74mg7%
Magnesium26mg7%
Potassium575mg16%
Iron1mg7%
Zinc0mg2%
Vitamin A485IU10%
Vitamin C26mg44%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg3%
Niacin (B3)1mg4%
Vitamin B60mg4%
Folic Acid (B9)45µg11%
Vitamin E2mg8%
Vitamin K69µg86%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Fennel Salad
Dan Myers

This simple salad is a great change of pace from a traditional greens salad, and it pairs wonderfully with chicken or fish. The shaved fennel and onions give it crunch, and it's livened up by a bright lemon vinaigrette. It can also double as a slaw; try it atop a pulled pork sandwich. 

4
Ratings2

INGREDIENTS

For the dressing :

  • 3 tablespoons sherry vinegar
  • 3 tablespoons extra-virgin olive oil
  • 4 tablespoons lemon juice
  • Salt and pepper, to taste

For the salad :

  • 2 fennel bulbs
  • 1/2 medium-sized red onion
  • 1/4 cup fresh Italian parsley, chopped
  • 4 tablespoons fennel fronds, chopped

DIRECTIONS

For the dressing :

Combine all of the ingredients in a small mixing bowl and whisk until blended.

For the salad :

With a mandoline set on the thinnest setting, slice the fennel and onion into a large bowl. Add the parsley and fennel fronds, and mix until well combined. Add the dressing, and mix until combined. 

Recipe Details

Servings: 4
Total time: 10 minutes

Notes and Substitutions:

Note: Feel free to experiment with other additions, like cured olives or Mandarin oranges. If sherry vinegar is unavailable, red-wine vinegar will also work. 



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