Orange-Fennel Salad
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
182
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 182 cal. | (9 %) | ||
| Protein | 2.72 g | (3 %) | ||
| Fat | 7.35 g | (6 %) | ||
| Carbohydrates | 29.82 g | (20 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 6.38 g | (21 %) |
more nutritional values
| Vitamin A | 93.25 mg | (11,656 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.64 mg | (5 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.22 mg | (10 %) | ||
| Vitamin B₆ | 0.17 mg | (12 %) | ||
| Folate | 72.08 μg | (24 %) | ||
| Pantothenic acid | 0.59 mg | (10 %) | ||
| Biotin | 2.95 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 96.92 mg | (102 %) | ||
| Potassium | 603.2 mg | (15 %) | ||
| Calcium | 105.05 mg | (11 %) | ||
| Magnesium | 31.06 mg | (10 %) | ||
| Iron | 0.73 mg | (5 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.31 mg | (4 %) | ||
| Saturated fatty acids | 1 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Fennel bulb
- 5 Oranges
- 1 red onion
- 1 tsp honey
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 2 Tbsps white balsamic vinegar
Preparation steps
1.
Rinse and halve the fennel. Remove the stalk, and cut the fennel into thin slices. Peel 4 oranges thoroughly, and cut into slices. Peel and finely dice the onion. Place all the prepared ingredients in a bowl.
2.
For the dressing, squeeze the juice from the remaining orange. Mix the juice with the honey, oil, and balsamic vinegar. Season to taste with salt and pepper. Mix the dressing into the prepared salad ingredients and toss to combine. Set aside, and let marinate for 20 minutes. Adjust the seasoning, if necessary. Arrange the salad on plates, and serve.
