Here is a great delicious, healthful and satifying salad that I created during the Fall of 2006, after my heart attack and had to lose weight. It is addictive and I try to keep some in my fridge whenever I can find fennel in our rural area here in Virginia. It's terrific for any reason---dinner party, light supper, lunch, or even just a snack. The best part is that it will fit very nicely into everyone's diet---besides having a savory, tangy, tart and crunchy taste, it's low-cal, low-fat, low-carb, colorful and nutritious! A dieter's dream! My latest and best update to this recipe was September, 2008.
Serves: 4

1 fennel bulb -- stemmed and trimmed
3 stalks celery
6 larage radishes
1/2 small sweet onion
1/4 teaspoon fine sea salt or kosher salt
Coarse ground pepper to taste
2 tablespoons white wine vinegar
2 teaspoons extra virgin olive oil

TIPS: A mandoline with a hand guard is best to use for consistent thin slices. To easily handle the radishes, stick a salad fork into one end of the radish to protect your fingers, and then slice on the mandoline.

Using a mandoline with a hand guard or a very sharp knife, thinly slice fennel, celery, radishes and onion and place in a medium bowl. Toss with salt and pepper. Add vinegar and olive oil and toss again. Place in a tightly sealed container and refrigerate until ready to use (up to 3 days). Yields about 4 cups.

Single Serving size=1 cup; Sugar (natural) 1.5 g; Total Carbohydrates 3 g; Fat 2 g; Sodium 200 mg; Calories 32; Cholesterol 0 mg; Protein .5 g; Fiber 1.3 g

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