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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (151g) Recipe makes 2 servings |
||
| Calories 137 | ||
| Calories from Fat 99 | (72%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.0g | 16% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 7.9g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 61mg | 2% | |
| Potassium 513mg | 14% | |
| Total Carbohydrate 10.6g | 3% | |
| Dietary Fiber 3.7g | 14% | |
| Sugars 0.6g | ||
| Protein 1.5g | 3% | |
Ingredients
- 1 head fennel
- 1 lemon, juice of
- 25 ml olive oil
- salt
- fresh ground black pepper
Directions
1
Cut the fennel into paper thin slices from root to tip - a mandoline is best used for this job.2
Make a dressing with the rest of the ingredients and pour over the fennel.3
Allow to sit for 15 minutes before serving.
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