Fennel and Root Vegetable Spring Salad

Fennel and Root Vegetable Spring Salad

Fennel and Root Vegetable Spring Salad

By goodmoodbrainfood.com
15 minutes

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Details
  • Servings:   4
  • Calories:   221
  • Protein:   9g
  •  
  • Fiber:   9g
  • Sugar:   6g
  • Carb Total:   18g
  •  
  • Trans Fat:   0g
  • Saturated:   3g
  • Fat Total:   10g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   salad
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Cuisine
  • american
Comments
Ingredients
  • 2 fennel bulbs (trimmed and cored, young fronds reserved)
  • 1 lb mixed root vegetables (trimmed and tough peels removed)
  • ½ c flat leaf parsley
  • zest and juice from 1 lemon
  • 2 tbsp extra virgin olive oil
  • 1 tsp fine sea salt
  • ¼ c shaved parmesan cheese (optional)
Instructions

Fennel and Root Vegetable Spring Salad serves 4 original recipe by goodmoodbrainfood.com.

View original preparation instructions

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