Recipes
Celery, Fennel, and Apple Salad
8 servings
25 minutes total
Shopping list
Ingredients
- 1 cup walnut pieces
- 2 large Honeycrisp apples, thinly sliced
- 1 medium fennel bulb, thinly sliced
- 3 medium celery stalks, thinly sliced
- ½ cup lemon vinaigrette
- ¼ cup fresh basil, coarsely chopped
- 2 oz pecorino Romano cheese, shaved (about ½ cup)
Steps
- Place walnuts in a medium, nonstick sauté pan on medium heat. Cook and stir 4–6 minutes or until nuts are toasted. Remove nuts from pan and place in a large bowl.
- Halve apples and fennel; remove cores. Thinly slice apples (4 cups), fennel (2 cups), and celery (1 cup) diagonally; place in bowl with nuts and toss with vinaigrette until evenly coated.
- Chop basil. Shave cheese, using a peeler. Add basil and cheese to bowl and toss to combine; serve.
Amount per ⅛ recipe serving: Calories 200, Total Fat 16g, Sat Fat 3g, Trans Fat 0g, Chol 10mg, Sodium 290mg, Total Carb 12g, Fiber 3g, Sugars 7g, Protein 5g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%