Carrot-Fennel Salad

Carrot-Fennel Salad
Servings: 8 Yield: servings Prep 20 mins

Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 large fennel bulb or 2 small bulbs, very thinly sliced
  • 1 pound carrots, shaved with vegetable peeler
  • 1/2 cup shelled, unsalted pistachios
  • 1/2 cup fresh parsley, chopped

Make It

1. In a large bowl, whisk oil, vinegar, mustard, 1/4 tsp of the salt and the pepper. Toss in fennel, carrots, pistachios and parsley. Season with remaining 1/4 tsp salt.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 132, Fat, total (g): 9, chol. (mg): , sat. fat (g): 1, carb. (g): 12, fiber (g): 4, pro. (g): 3, sodium (mg): 251, Percent Daily Values are based on a 2,000 calorie diet.