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Tiffany Bishop: "I modified into a chopped salad and added honey/a…" Read More
9Ingredients
25Minutes
460Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 fennel bulb
- 1 Granny Smith apple
- salad greens (A handful of tender)
- 3 Tbsp. Parmesan (shaved)
- 3 Tbsp. toasted walnuts
- freshly ground pepper
- flaky sea salt (I used Maldon)
- 1/2 lemon juice (and zest)
- 4 Tbsp. extra-virgin olive oil
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat330 |
| % DAILY VALUE |
| Total Fat37g57% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium620mg26% |
| Potassium800mg23% |
| Protein7g |
| Calories from Fat330 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber8g32% |
| Sugars10g |
| Vitamin A70% |
| Vitamin C60% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
Tiffany Bishop 2 years ago
I modified into a chopped salad and added honey/agave to the dressing to help cut the bite and give more balance. I also changed out the sharp walnuts for macadamia nuts - cashews would work also!
janet k. 3 years ago
Was wonderful. Added some dried cranberries. Guests loved the freshness of this salad!
April Dulin 3 years ago
Made this as is, just doubled the greens and dressing to serve four. Used same quantity of apple and fennel (it's plenty). Was a huge hit! A new regular in rotation, especially with guests!