4
1 rating

Fennel and Parmesan Salad Recipe

Fennel and Parmesan Salad

The other day, I found myself with some leftover fennel, so I decided to make a salad with some other things that I had on hand. All I can say is that this fennel and parmesan are quite the combination.

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4
Servings
125
Calories Per Serving

Ingredients

  • 1 fennel bulb, shaved paper thin with a mandoline or meat slicer
  • 1/2 red onion, thinly sliced (about 1/4 cup)
  • 2 Tablespoons olive oil
  • 1 Teaspoon lemon zest
  • Juice from 1/2 a lemon
  • 3/4 Teaspoons dried thyme leaves
  • 1 Tablespoon chopped flat-leafed parsley
  • 3 Tablespoons freshly shaved Parmesan cheese

Directions

In bowl, add the fennel and red onion and drizzle with the olive oil, lemon zest, and lemon juice. Toss well.  Add the thyme leaves, parsley, and 2 tablespoons of Parmesan cheese.

Add the fennel salad to your serving bowl and top with remaining Parmesan cheese and any extra parsley.

Nutritional Facts
Servings4
Calories Per Serving125
Total Fat10g15%
Sugar3gN/A
Saturated3g14%
Cholesterol7mg2%
Protein5g9%
Carbs6g2%
Vitamin A55µg6%
Vitamin B120.1µg2.1%
Vitamin C13mg22%
Vitamin E1mg7%
Vitamin K60µg75%
Calcium164mg16%
Fiber2g9%
Folate (food)21µgN/A
Folate equivalent (total)21µg5%
Iron0.9mg5%
Magnesium17mg4%
Monounsaturated6gN/A
Niacin (B3)0.4mg2.2%
Phosphorus107mg15%
Polyunsaturated0.9gN/A
Potassium279mg8%
Sodium178mg7%
Zinc0.4mg3%