Fennel and Radish Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 23.2
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 73.7 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 2.1 g
- Protein: 0.9 g
View full nutritional breakdown of Fennel and Radish Salad calories by ingredient
Introduction
Simple and delicious summer refresher Simple and delicious summer refresherNumber of Servings: 4
Ingredients
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1 fennel bulb (also called anise)
1 bunch of radishes (approx 10)
1 lemon
salt & pepper to taste
(optional, slivered red onion)
Directions
Take off the outer parts of the fennel bulb that may be brown or discolored.
Cut off the stalky parts with the fronds and core the bulb.
Cut the bulb in half from top to bottom and then lay the cut pieces flat side down and slice into thin pieces. The bright green fronds (looks like dill) can be pulled from the stalks and added as well.
Put all the fennel into a bowl.
Cut the stems off the radishes and cut the radishes into thin slices, add to bowl.
Lightly salt and pepper the vegetables to taste.
Juice the lemon and add to the bowl just before ready to serve. Toss to coat.
Serve chilled or at room temperature.
Number of Servings: 4
Recipe submitted by SparkPeople user GAFFERCAT.
Cut off the stalky parts with the fronds and core the bulb.
Cut the bulb in half from top to bottom and then lay the cut pieces flat side down and slice into thin pieces. The bright green fronds (looks like dill) can be pulled from the stalks and added as well.
Put all the fennel into a bowl.
Cut the stems off the radishes and cut the radishes into thin slices, add to bowl.
Lightly salt and pepper the vegetables to taste.
Juice the lemon and add to the bowl just before ready to serve. Toss to coat.
Serve chilled or at room temperature.
Number of Servings: 4
Recipe submitted by SparkPeople user GAFFERCAT.
Member Ratings For This Recipe
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KEBECK
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CD6842331
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LITTLEGIRLSMOM1
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LLEEINIA
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LSIG14