Fennel Salad with Red Onion, Parsley, and Lemon

Fennel Salad with Red Onion, Parsley, and Lemon
Fennel Salad

Dan Myers

Fennel Salad

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. 

Notes

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. 

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. 

Nutrition

Calories per serving:

64 kcal

Daily value:

3%

Servings:

4
  • Carbohydrate, by difference 11 g
  • Protein 1 g
  • Total lipid (fat) 2 g
  • Vitamin A, IU 341 IU
  • Vitamin A, RAE 15 µg
  • Vitamin C, total ascorbic acid 9 mg
  • Vitamin K (phylloquinone) 1 µg
  • Ash 1 g
  • Calcium, Ca 5 mg
  • Carotene, alpha 2 µg
  • Carotene, beta 149 µg
  • Choline, total 1 mg
  • Cryptoxanthin, beta 51 µg
  • Fatty acids, total polyunsaturated 1 g
  • Fiber, total dietary 1 g
  • Folate, DFE 2 µg
  • Folate, food 3 µg
  • Folate, total 4 µg
  • Lutein + zeaxanthin 6 µg
  • Magnesium, Mg 4 mg
  • Niacin 1 mg
  • Phosphorus, P 10 mg
  • Potassium, K 73 mg
  • Sodium, Na 193 mg
  • Sugars, total 2 g
  • Water 50 g
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