Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Christine Burns Rudalevige
Recipe by Cooking Light August 2014

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Recipe Summary

Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine olive oil, vinegar, honey, pepper, and salt in a medium bowl, stirring with a whisk. Add apple, sliced fennel bulb, celery, and chopped fennel fronds. Toss to coat.

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Nutrition Facts

71 calories; fat 3.5g; saturated fat 0.5g; sodium 158mg.
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