What is it like?
- Crunchy, crispy & juicy
- Super refreshing
Serves 4-6, prep 10 minutes
1 fennel bulb, sliced thinly, white part only; also slice 2 tbsp of the fronds
2 stalks celery, diced
1 large apple, sliced small
1/4 cup parsly, sliced
1/4 cup raisins
1 tbsp wine whine vinegar or lemon juice
1 tbsp olive oil
salt, to taste
- Chop all of the vegetables and the apple and place them in a large bowl.
- Add the raisins, drizzle the salad with white wine vinegar, olive oil, salt to taste, toss and serve!
- This salad makes great leftovers, just add a little more vinegar or lemon before serving it the next day.