Photo: Ernest Porzi
Tossed Greens with Shaved Fennel
7 ingredients
Serves 6.
openrecipes
Crunchy fennel and celery dressed in a light lemon vinaigrette give this simple green salad an Italian accent. If you have a mandoline, use it to shave the fennel and celery into thin, uniform, nearly transparent slices.
Estimated Nutrition (whole recipe, rough)
181
Calories
2g
Protein
14g
Fat
15g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 Tbs. extra-virgin olive oil
- 3 Tbs. fresh lemon juice
- 1 garlic clove, minced
- Coarse salt and freshly ground pepper, to taste
- 2 fennel bulbs, about 1 1/2 lb. total
- 1 celery stalk
- 1/2 lb. mixed salad greens
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes