Shaved Celery and Fennel Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crisp, light salad of shaved celery and fennel on peppery arugula with toasted walnuts, dressed in a tangy mustard vinaigrette. A refreshing side that takes just 20 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 4 cups baby arugula (packed)
- 1/4 cup celery leaves, torn loosely into smaller pieces (packed)
- 3/4 cup fennel bulb, quartered and very thinly sliced (or 1 small fennel bulb)
- 1 cup shaved celery (2-3 stalks (I peel mine with a Y peeler))
- 1/2 cup walnuts (loosley chopped)
- 1/4 cup finely diced shallot (or 1 medium shallot)
- 3 tbsp extra virgin olive oil
- 2 tbsp champagne vinegar
- 1 tsp dijon mustard
- 1 tbsp fresh lemon juice (or 1/2 lemon)
- 1/2 tsp kosher salt (or to taste)
- 1/4 tsp freshly cracked black pepper (or to taste)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 614mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 646mg
- Calcium
- 162mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 614MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.