Ingredients
- 1 carrot
- 1 red bell pepper
- 1 yellow bell pepper
- ½ cup feta cheese, crumbled
- 1 Tbsp rice vinegar
- ¼ cup Italian parsley
How to Make It
- Wash the carrot and bell pepper. Cut the carrot .Cut bellpepper into thin strips.
- Mix together the carrot, bellpepper, and feta cheese in a bowl.
- Rinse the fennel under running water and pat dry. Trim off the top and bottom of the fennel bulb. Cut the fennel into quarters, remove the core in the middle, and cut into thin slices.
- Add rive vinegar and the fennel. Toss well. Serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 85 kcal Calories from Fat: 31.5 kcal |
|
% Daily Value*
|
| Total Fat 3.5 g 10% |
Trans Fat 0.0 g |
carbohydrates 16 g 12% |
Protein 4 g 8% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
