Fennel Orange Salad

Fennel Orange Salad might be a good recipe to expand your salad recipe box. One portion of this dish contains roughly 2g of protein, 4g of fat, and a total of 133 calories. For 84 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is liked by 7 foodies and cooks. If you have fennel bulb, salt, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes about 30 minutes. Overall, this recipe earns a good spoonacular score of 75%. Users who liked this recipe also liked Shrimp With Orange Butter and Fennel and Orange Salad, Fennel and Orange Salad, and Orange fennel salad.

Servings: 4

Preparation duration: 30 minutes

 

Ingredients:

1 fennel bulb with fronds (about 3/4 pound)

4 medium navel oranges, peeled and sectioned

4 teaspoons olive oil

1/3 cup orange juice

1 tablespoon grated orange peel

1/8 teaspoon pepper

1/4 teaspoon salt

Equipment:

bowl

Cooking instruction summary:

Directions Finely chop enough fennel fronds to measure 1/4 cup; set aside. Cut fennel bulb in half lengthwise; remove and discard the tough outer layer, fennel core and any green stalks. Cut widthwise into thin slices and measure 3 cups; place in a large bowl. Add orange sections. In a jar with a tight-fitting lid, combine the orange juice, oil, orange peel, salt and pepper; shake well. Pour over fennel and oranges; toss gently. Sprinkle with reserved fronds. Yield: 4 servings. Originally published as Fennel Orange Salad in Light & TastyFebruary/March 2002, p31 Nutritional Facts One serving (1 cup) equals 143 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 193 mg sodium, 25 g carbohydrate, 6 g fiber, 3 g protein. Diabetic Exchanges: 1 fruit, 1 vegetable, 1 fat. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Finely chop enough fennel fronds to measure 1/4 cup; set aside.

2. Cut fennel bulb in half lengthwise; remove and discard the tough outer layer, fennel core and any green stalks.

3. Cut widthwise into thin slices and measure 3 cups; place in a large bowl.

4. Add orange sections.

5. In a jar with a tight-fitting lid, combine the orange juice, oil, orange peel, salt and pepper; shake well.

6. Pour over fennel and oranges; toss gently. Sprinkle with reserved fronds.


Nutrition Information:

Quickview
133k Calories
2g Protein
4g Total Fat
24g Carbs
23% Health Score
Limit These
Calories
133k
7%

Fat
4g
7%

  Saturated Fat
0.58g
4%

Carbohydrates
24g
8%

  Sugar
13g
15%

Cholesterol
0.0mg
0%

Sodium
177mg
8%

Get Enough Of These
Protein
2g
4%

Vitamin C
102mg
124%

Fiber
5g
20%

Folate
70µg
18%

Potassium
520mg
15%

Vitamin A
472IU
9%

Calcium
93mg
9%

Manganese
0.16mg
8%

Vitamin B1
0.12mg
8%

Vitamin B6
0.15mg
7%

Magnesium
28mg
7%

Phosphorus
65mg
7%

Vitamin B2
0.1mg
6%

Vitamin B5
0.55mg
5%

Vitamin B3
1mg
5%

Vitamin E
0.8mg
5%

Copper
0.1mg
5%

Iron
0.69mg
4%

Vitamin K
2µg
2%

Zinc
0.24mg
2%

covered percent of daily need
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Related Videos:

How To Make Arugula Salad with Fennel and Navel Orange (Recipe) フェネルとネーブルオレンジのルッコラサラダの作り方 (レシピ)

 

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Food Trivia

Geomelophagia is someone who has the urge to eat raw potatoes.

Food Joke

Mother Banana: Why didn't you go to school today? Little Banana: Because I didn't peel well.

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