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Fennel Salad
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5 from 7 votes

Fennel, Parsley, & Radicchio Salad

Recipe slightly adapted from Eating Well Magazine.
Prep Time15 minutes
Total Time15 minutes
Course: DINNER, gluten free, low carb + keto, recipes, salad + dressing, vegan, vegetarian
Cuisine: low carb + keto, salad + dressing
Servings: 4 servings
Calories: 76kcal
Author: Dani Spies

Ingredients

  • 2 small bulbs of fennel thinly sliced (About 3 cups)
  • 1 medium head of radicchio torn into bite size pieces (about 3 cups)
  • 1-1/2 cups of parsley leaves
  • 2 tbsp lemon juice
  • 2 tbsp orange juice
  • 2 tbsp red wine vinegar
  • 1.5 tbsp extra virgin olive oil
  • 2 tbsp golden raisins
  • 2 tbsp roughly chopped walnuts

Instructions

  • In a large serving bowl combine fennel, radicchio and parsley.
  • In a separate bowl, whisk together lemon juice, orange juice, red wine vinegar, and olive oil.
  • Toss veggies with the dressing and top with raisins and walnuts.
  • Makes 4 servings.

Nutrition

Calories: 76kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 73mg | Fiber: 1g | Sugar: 5g | Vitamin A: 15IU | Vitamin C: 7.4mg | Calcium: 4mg | Iron: 0.1mg