12 Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 1/2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons coarsely chopped fresh tarragon
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon sugar
  • 3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
  • 3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
  • 2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
  • 2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
  • 1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
  • kosher salt
  • freshly ground black pepper
Nutrition
131
7% daily value
5 servings
                                       
                                            vegetarian, dairy-​free
     

Fat

13% 9

Saturated

6% 1

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

4% 13

Carbs (net)

- 8

Fiber

22% 6

Sugars

- 7

Sugars, added

- 0

Protein

5% 2

Cholesterol

- 0

Sodium

21% 501

Calcium

11% 107

Magnesium

9% 36

Potassium

17% 781

Iron

10% 2

Zinc

4% 0

Phosphorus

13% 90

Vitamin A

12% 106

Vitamin C

31% 28

Thiamin (B1)

3% 0

Riboflavin (B2)

7% 0

Niacin (B3)

8% 1

Vitamin B6

10% 0

Folate equivalent (total)

17% 67

Folate (food)

- 67

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

14% 2

Vitamin K

173% 208
Comments
 
×