Fennel and Celery Salad with Pumpkin Seeds
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 3 celery stalks, cut crosswise into paper-thin slices
- 1 small fennel bulb, trimmed, halved vertically, sliced paper-thin
- 1/2 cup fresh italian parsley leaves
- 1/4 cup toasted salted pumpkin seeds (pepitas)
- 3/4 cup parmesan cheese shavings (about 1 1/2 ounces)
Preparation Combine celery, fennel, parsley, and pumpkin seeds in large bowl. Whisk oil and lemon juice in small bowl. Season with salt and pepper; toss with vegetables. Toss in most of cheese; top with remaining cheese. Per serving: 249.6 kcal calories, 69.2 % calories from fat, 19.2 g fat, 5.1 g saturated fat, 15.0 mg cholesterol, 6.8 g carbohydrates, 2.6 g dietary fiber, 1.3 g total sugars, 1.3 g net carbohydrates, 14.7 g protein Nutritional analysis provided by Bon Appétit
Preparation Combine celery, fennel, parsley, and pumpkin seeds in large bowl. Whisk oil and lemon juice in small bowl. Season with salt and pepper; toss with vegetables. Toss in most of cheese; top with remaining cheese. Per serving: 249.6 kcal calories, 69.2 % calories from fat, 19.2 g fat, 5.1 g saturated fat, 15.0 mg cholesterol, 6.8 g carbohydrates, 2.6 g dietary fiber, 1.3 g total sugars, 1.3 g net carbohydrates, 14.7 g protein Nutritional analysis provided by Bon Appétit
