Using a peeler remove the skin from the carrots then continue to peel the carrot until you are left with a pile of long thin slices. Cut the fennel bulb in half and remove the stalk from the inside. Shave the fennel as thinly as possible. Mix together the lemon juice, extra virgin olive oil, and season with salt and pepper. Toss with shaved fennel and carrots and add in the green you choose to use.

Per serving: 492 Calories (kcal); 41g Total Fat; (72% calories from fat); 4g Protein; 32g Carbohydrate; 0mg Cholesterol; 172mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates