Ingredients
1 large bulb of fennelthinly sliced
½ medium red cabbagethinly sliced
1 can chickpeasdrained and rinsed
1 handful alfalfawashed and separated
¼ cup slivered almonds
1 handful parsleywashed and chopped
1 small applethinly sliced
Dressing
3 tbsp apple cider vinegar
1 tbsp Tamari
½ cup extra virgin olive oil
1 garlic cloveminced
Directions
1
Mix salad ingredients together in a large bowl.
2
Mix together the dressing ingredients.
3
When ready to serve, dress the salad and divide into portions or present in a large bowl.
Nutrition Facts
4 servings
- Amount per serving
- Calories309
- % Daily Value *
- Total Fat 16.8g22%
- Saturated Fat 2.2g12%
- Cholesterol 0mg
- Sodium 549mg24%
- Total Carbohydrate 35.6g13%
- Dietary Fiber 8g29%
- Total Sugars 8.2g
- Protein 7.5g
- Calcium 7mg1%
- Iron 14mg78%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1 large bulb of fennelthinly sliced
½ medium red cabbagethinly sliced
1 can chickpeasdrained and rinsed
1 handful alfalfawashed and separated
¼ cup slivered almonds
1 handful parsleywashed and chopped
1 small applethinly sliced
Dressing
3 tbsp apple cider vinegar
1 tbsp Tamari
½ cup extra virgin olive oil
1 garlic cloveminced
Directions
1
Mix salad ingredients together in a large bowl.
2
Mix together the dressing ingredients.
3
When ready to serve, dress the salad and divide into portions or present in a large bowl.
done