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Fennel, Sugar Snap Peas, and Tarragon
MARTHA STEWART6Ingredients
20Minutes
70Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 fennel bulb (trimmed, quartered, core trimmed but left intact, and very thinly sliced, preferably on a mandoline)
- 7 oz. sugar snap peas (thinly sliced lengthwise)
- 2 Tbsp. fresh tarragon
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. extra-virgin olive oil
- 1/2 tsp. coarse salt
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NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories70Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium330mg14% |
| Potassium390mg11% |
| Protein2g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C70% |
| Calcium8% |
| Iron10% |
* 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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