Directions:
- Bring enough salted water to a boil that will cover the veggies.
- Once water is rapidly boiling, place in the carrots for about 4 minutes.
- Then add to the boiling water the fennel and the celery.
- Cook for one more minute.
- Immediately strain through a colander and rinse with cold water.
- Pat dry and place in a bowl with capers and olives.
- Whisk together the herbs, garlic, mustard, honey, salt, pepper and lemon juice.
- Whisk in a little olive oil at the end.
- Toss with the veggies and let marinate for at least fifteen minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 75.95 Kcal (318 kJ) | ||
| Calories from fat | 24.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.69g | 4% | |
|---|---|---|---|
| Sodium | 793.97mg | 33% | |
| Potassium | 417.22mg | 9% | |
| Total Carbs | 11.43g | 4% | |
| Sugars | 4.81g | 19% | |
| Dietary Fiber | 3.36g | 13% | |
| Protein | 1.77g | 4% | |
| Vitamin C | 13.4mg | 22% | |
| Iron | 0.8mg | 4% | |
| Calcium | 65.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 44.59 Kcal (187 kJ) | ||
| Calories from fat | 14.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.58g | 4% | |
|---|---|---|---|
| Sodium | 466.16mg | 33% | |
| Potassium | 244.96mg | 9% | |
| Total Carbs | 6.71g | 4% | |
| Sugars | 2.82g | 19% | |
| Dietary Fiber | 1.97g | 13% | |
| Protein | 1.04g | 4% | |
| Vitamin C | 7.8mg | 22% | |
| Iron | 0.5mg | 4% | |
| Calcium | 38.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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