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1 fennel bulb
2 stalks celery, cut into 3-inch matchlike sticks
3/4 cup thinly sliced red onions
1/2 cup fresh parsley, finely chopped
1/2 cup Kraft Calorie-Wise Creamy Poppyseed Dressing
2 cups fresh blueberries
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How do I make it ?
Cut ends off fennel; discard. Cut bulb lengthwise in half; remove and discard core. Cut fennel halves crosswise into thin slices; place in large bowl.
Add celery, onions, parsley and dressing; mix lightly. Gently stir in blueberries.
Kraft Kitchen Tips!
Substitute chopped fresh mint for the parsley.
To prepare salad ahead of time, combine all ingredients except blueberries. Refrigerate up to 2 hours. Gently stir in blueberries just before serving.
Calories From Fat
% Daily Value
Fat 3.5 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 180 mg
Carbohydrate 14 g
Fibre 3 g
Sugars 8 g
Protein 1 g
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.