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Servings: 4


Cost per serving $1.16 view details


  1. Trim the stems, root end and any tough outer leaves from the fennel. Slice it in half lengthwise. Then place the halves, cut side down on a cutting board and thinly slice. Core the apples and cut them into thin wedges. On 4 individual salad plates, arrange overlapping slices of fennel and apples in a sunburst pattern. Thin the salad dressing with the vinegar. Then spoon or possibly drizzle the dressing over the fennel and apples. Sprinkle on the pecans and serve.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 172g
Recipe makes 4 servings
Calories 108  
Calories from Fat 37 34%
Total Fat 4.33g 5%
Saturated Fat 0.77g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 278mg 12%
Potassium 359mg 10%
Total Carbs 16.88g 5%
Dietary Fiber 4.2g 14%
Sugars 9.23g 6%
Protein 2.35g 4%


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