Fennel Salad with Celery and Parsley
(makes 6 servings)
| 2 | cups (174 g) thinly sliced fresh fennel |
| 2 | cups (240 g) thinly sliced celery |
| 1 | cup (60 g) minced fresh parsley |
| 2 | tablespoons (30 ml) olive oil |
| 1 | tablespoon (15 ml) balsamic vinegar |
| 1/4 | teaspoon (1.25 ml) Dijon mustard |
| salt (optional) and freshly ground pepper to taste |
- In a large salad bowl, combine fennel, celery, and parsley.
- In a small cup, whisk together olive oil, balsamic vinegar, and Dijon. Season with salt (if using) and pepper. Drizzle over salad and toss. Serve at once.
| Per serving: | 61 calories (65% calories from fat), 1 g protein, 5 g total fat (0.6 g saturated fat), 5 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 61 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate (1 vegetable), 1 fat |
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