Fennel-Apple Salad
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 38 min.
Ready in
Calories:
227
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 227 cal. | (11 %) | ||
| Protein | 2.25 g | (2 %) | ||
| Fat | 14.41 g | (12 %) | ||
| Carbohydrates | 26.54 g | (18 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 6.09 g | (20 %) |
more nutritional values
| Vitamin A | 117.26 mg | (14,658 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.84 mg | (7 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 43.2 μg | (14 %) | ||
| Pantothenic acid | 0.39 mg | (7 %) | ||
| Biotin | 2.36 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24.17 mg | (25 %) | ||
| Potassium | 640.53 mg | (16 %) | ||
| Calcium | 71.81 mg | (7 %) | ||
| Magnesium | 28.68 mg | (10 %) | ||
| Iron | 1.04 mg | (7 %) | ||
| Iodine | 0.98 μg | (0 %) | ||
| Zinc | 0.34 mg | (4 %) | ||
| Saturated fatty acids | 1.96 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Fennel bulb
- 1 red onion
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 100 milliliters Vegetable broth
- 2 Apple
- 2 Tbsps apple cider vinegar
- 3 Tbsps Orange juice
- 1 tsp honey
Preparation steps
1.
Rinse and halve the fennel. Remove the hard stalk, and thinly slice. Reserve the fennel fronds for garnish.
2.
Peel and finely dice the onion. Heat 2 tablespoons of oil in a pan. Add the onion and sauté. Season to taste with salt and pepper, then deglaze with the broth. Remove from the heat, set aside, and let cool to room temperature.
3.
Rinse and quarter the apples. Remove the cores and thinly slice. Add the apple slices to the fennel mixture.
4.
Mix the remaining oil with the vinegar, orange juice, and honey. Season to taste with salt and pepper, add to the fennel mixture, and toss to combine.
5.
Adjust the seasoning, if necessary. Garnish the salad with the fennel fronds, and serve.
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