Apple Fennel Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crisp, refreshing Italian salad of thinly sliced apples, celery, and fennel with a simple lemon vinaigrette, finished with toasted walnuts and Parmigiano Reggiano. Light and elegant.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lemon
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 fennel bulb (thinly sliced)
- 3 Granny Smith apples (halved, cored, and thinly sliced)
- 3 stalks celery (thinly sliced)
- 1/2 cup honey roasted walnuts (coarsely chopped)
- 1/4 cup shaved Parmigiano Reggiano
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 424mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 422mg
- Calcium
- 109mg
- Iron
- 0.70mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 424MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.