2 tsp | whole-grain mustard | 10 g | |
1/4 cup | extra virgin olive oil | 65 mL | |
3 tbsp | wine vinegar | 45 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1 | shallots, finely chopped | 40 g | |
1 | fennels, very thinly sliced | 360 g | |
4 stalks | celery, very thinly sliced | 280 g | |
1/4 cup | walnuts, chopped | 26 g | |
40 g | blue cheese, crumbled |
A mandolin will make slicing easier.
per 1 serving (160 g)
Amount % Daily Value |
Calories 240 |
Fat 22 g 34 % |
Saturated
4.3 g
22 % |
Cholesterol 10 mg |
Sodium 250 mg 10 % |
Carbohydrate 8 g 3 % |
Fibre 3 g 12 % |
Sugars 1 g |
Net Carbs 5 g |
Protein 4 g |
Vitamin A 8 % |
Vitamin C 14 % |
Calcium 10 % |
Iron 7 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 |
Meat and Alternatives | ½ |
Fats | 4 ½ |