Fennel Salad with Celery and Parsley
(makes 6 servings)
2 cups (174 g) thinly sliced fresh fennel
2 cups (240 g) thinly sliced celery
1 cup (60 g) minced fresh parsley
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) balsamic vinegar
1/4 teaspoon (1.25 ml) Dijon mustard
salt (optional) and freshly ground pepper to taste
- In a large salad bowl, combine fennel, celery, and parsley.
- In a small cup, whisk together olive oil, balsamic vinegar, and Dijon. Season with salt (if using) and pepper. Drizzle over salad and toss. Serve at once.
Per serving: 61 calories (65% calories from fat), 1 g protein, 5 g total fat (0.6 g saturated fat), 5 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 61 mg sodium
Diabetic exchanges: 1/2 carbohydrate (1 vegetable), 1 fat