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Categories
Fennel salad
Yield
Number of servings: 4
Serving size: 1/2 cup (125 ml)
Ingredients
- 1 fennel bulb (about 230 g)
- 1 medium green apple
- 1 ½ Tbsp (22.5 ml) rice vinegar
- 1 ½ Tbsp (22.5 ml) canola oil
- ¼ cup (60 ml) fresh parsley
- Salt and pepper
Preparation
- Cut the fennel and green apple in julienne and place in a large bowl.
- Add oil and vinegar.
- Chop the parsley and to the fennel and apple.
- Season with salt and pepper.
Nutritional facts
-
Energy105 kcal
-
Protein1 g
-
PHE30 mg
-
TYR18 mg
-
LEU50 mg
-
VAL41 mg
-
ILE36 mg
-
MET9 mg
-
LYS41 mg
-
Energy419 kcal
-
Protein3.8 g
-
PHE120 mg
-
TYR72 mg
-
LEU200 mg
-
VAL164 mg
-
ILE145 mg
-
MET37 mg
-
LYS165 mg
© Genevieve Lafrance 2024