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Celery-Fennel Salad with Olives

Photo: Kate Mathis; Food Styling: Suzette Kaminski; Prop Styling: Shana Faust
Prep time 20 mins
Yield Serves 8
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.


  • 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

Nutrition Information

  • calories 177
  • fat 15 g
  • satfat 5 g
  • protein 5 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 25 mg
  • sodium 624 mg

How to Make It

  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.