Shanklish Salad

Name: Shanklish Salad
Yield: 4 servings
Ingredients: spanish onion; fennel bulbs; extra virgin olive oil; feta; lemon

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Ingredients

Reserve fennel fronds, then, using a mandolin, thinly slice bulbs and place in a bowl of cold water for 5 minutes or until ready to serve.
To serve, drain fennel well, then layer on a platter with onion, crumbled shanklish and preserved lemon. (If using feta, sprinkle it with za'atar first before crumbling.).
Scatter with reserved fennel fronds and drizzle with olive oil.

312 kcal 16% DV

Protein Fat Carbs

Protein 4g 8% DV

Total Fat 30.5g 39% DV

Carbs 7.3g 3% DV

Fiber 0g

Sugar 0g

Sodium 286.8mg 12% DV

Potassium 196.5mg 4% DV

Cholesterol 22.3mg 7% DV

Vitamin A 31.3mcg 3% DV

Vitamin C 0.7mg 1% DV

Vitamin D 0.1mcg 1% DV

Calcium 139.8mg 11% DV

Iron 2.3mg 13% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).