4 Serves
20 Mins
Thoroughly wash the fresh apples and fennel bulb under cold running water.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
42 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
18 µg / 400 µgCalcium
36 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
41 mg / 1,250 mgPotassium
349 mg / 4,700 mgSodium
329 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
13 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Using a chef's knife, core and slice the apples into thin wedges and thinly shave the fennel bulb on a cutting board.
In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, salt, and black pepper to create the dressing.
Combine the sliced apples and shaved fennel in a large mixing bowl, drizzle with the prepared dressing, and toss gently to coat.
59
g7
g30
g
