Tear enough fennel fronds into small sprigs to measure 1 cup. Rinse; trim and discard fennel stalks. Quarter bulb lengthwise; then cut lengthwise into paper thin slices. Toss sliced fennel with fronds, parsley, celery root, raisins and lettuce in a large bowl.

Whisk together lemon juice, shallot, sugar, salt, pepper and oil in a small bowl. Pour over salad and toss to coat thoroughly.



  • 1/2 large fennel bulb with fronds
  • 2 Cups small flat leaf parsley sprigs
  • 3/4 Cup small curly parsley sprigs
  • 1/2 medium celery root, peeled and cut into matchstick-size pieces
  • 3/4 Cup California raisins
  • 1 Package (8 ounces) prewashed, shredded iceberg lettuce



  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons minced shallots
  • 3/4 Teaspoon sugar
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 1/3 Cup olive oil

Nutrition Facts Per Serving

Calories 210 (Calories from Fat 51%); Total Fat 12 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 0; Sodium 260; Potassium 468; Total Carbohydrate 25; Dietary Fiber 4; Sugars 17; Protein 3; Calcium 82; Iron 3;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Raisins are great food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- by James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.