Celery-Fennel Salad with Olives

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Photo: Kate Mathis; Food Styling: Suzette Kaminski; Prop Styling: Shana Faust
Recipe from All You

You'll love the bite and slight licorice flavor that the fennel gives to this salad. Kalamata and green olives make enhance the flavors and add a salty tang.

Ingredients

  • 1 tablespoon lemon juice
  • 2 tablespoons white wine vinegar
  • 1/4 cup olive oil
  • Salt and pepper
  • 3 cups thinly sliced celery (from about 6 large ribs), pale green leaves reserved
  • 3 cups thinly sliced fennel (from 1 large bulb), fronds reserved
  • 1/2 small red onion, sliced
  • 8 ounces feta, crumbled
  • 1/2 cup pitted kalamata olives, roughly chopped
  • 1/4 cup pitted green olives, roughly chopped

Preparation

Prep Time:

  1. Whisk together lemon juice, vinegar and oil. Season with salt and pepper. In a bowl, mix celery, fennel, onion, feta and both olives. Toss with lemon juice mixture. Chop celery leaves and fennel fronds; sprinkle on top.

July 2011

Nutritional Information

  • Calories: 177
  • Fat: 15g
  • Saturated fat: 5g
  • Protein: 5g
  • Carbohydrate: 6g
  • Fiber: 2g
  • Cholesterol: 25mg
  • Sodium: 624mg