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Fennel And Celery Salad With Pumpkin Seeds

Nutrition per serving    (USDA % daily values)
CAL
215
FAT
53%
CHOL
8%
SOD
24%

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Ingredients for 4 servings

3 celery stalks, cut crosswise into paper-thin slices

1 small fennel bulb, trimmed, halved vertically, sliced paper-thin

1/2 cup fresh Italian parsley leaves

1/4 cup toasted salted pumpkin seeds (pepitas)

2 tablespoons olive oil

1 tablespoon fresh lemon juice

3/4 cup parmesan cheese shavings (about 1 1/2 ounces)

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