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Nutrition Facts
Fennel and Red Pepper Salad
Amount per Serving
Calories
179
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Sodium
 
38
mg
2
%
Potassium
 
479
mg
14
%
Carbohydrates
 
14
g
5
%
Fiber
 
3
g
13
%
Sugar
 
8
g
9
%
Protein
 
2
g
4
%
Vitamin A
 
1833
IU
37
%
Vitamin C
 
72
mg
87
%
Calcium
 
41
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Fennel and Red Pepper Salad

Prep Time1 d
Servings: 4 servings

Ingredients

Salad

  • 1 large fennel bulb (about 2 cups), cored and thinly sliced from top to bottom
  • 1/4 cup fennel fronds chopped
  • 1 large red bell pepper seeded, stem removed, chopped
  • 1 large tomato chopped

Vinaigrette

  • 3 tablespoons lemon juice
  • 1 tablespoon fresh parsely chopped
  • 1 tablespoon honey
  • pinch of salt
  • pinch of pepper
  • 1/4 cup olive oil

Instructions

  • In large salad bowl, combine fennel, tomatoes and peppers.
  • In small bowl, whisk together vinaigrette ingredients.
  • Toss salad with vinaigrette, garnish with fennel fronds and serve.
Nutrition Benefit: better digestion, better mental clarity, better sleep, body repair, boost immune system, boost self confidence, consistent energy, improve hydration, minimize headaches, promote eye health, reduce inflammation, stress reduction
Category: salads, dairy-free, gluten-free, vegan, vegetarian, diabetic-friendly