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6 servings
suggest servings
| 6 | each | fennel bulb | medium knobs |
| 1/4 | cup | olive oil | |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | freshly ground |
| 2 | teaspoons | wine vinegar | optional |
Remove and discard bruised leaves from the fennel.
Cut off and discard the long stems and most of the green.
Wash under running cold water and pat dry.
Cut into small cubes (1/3 inch) and place in a salad bowl.
Add the remaining ingredients and toss to combine.
| % Daily Value* | |
| Total Fat 9.0g | 14% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 393mg | 16% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 0% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:The familiar and popular onion is a bulb of Allium cepa, a low growing plant. Botanists classify it in either the lily family or the amaryllis family....
Absolutely great jelly! It received rave reviews! Wonderful served with softened cream cheese on crackers. I tried a mixture of apricots and nectarines it was wonderful too.
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