Photo: Anna Pelzer
Crispy winter Fenland celery and fennel salad recipe
11 ingredients
20 min
4 people
openrecipes
A perfect crunchy and varied salad for a winter buffet. Serve with cold meats and baked potatoes to bring out the array of wonderful flavours.
Estimated Nutrition (whole recipe, rough)
420
Calories
5g
Protein
14g
Fat
75g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Orange | 1 medium (131g) | 62 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 sticks Fenland celery, thinly sliced at an angle - reserve green leaves
- 1 large fennel bulb, thinly sliced
- 1 red onion, peeled, halved and thinly sliced
- 1 Pink Lady apple, thinly sliced
- 2 oranges, thinly sliced. Before slicing, grate and reserve zest
- 150 cranberries
- g maple syrup
- 3 olive oil
- tbsp red wine vinegar
- 4 lemon juice
- tbsp orange juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes