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Citrus and anise salad

Name: Citrus and anise salad
Total time: 20 min
Yield: 4
Ingredients: 4 Oranges; 0.25 cups olive oil; 2 small Fennel bulb; 1 onion; salt; freshly ground peppers; 1 tablespoon finely chopped Rosemary needle

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Calories:	234 kcal
Difficulty:	easy
Preparation:	20 min
Ready in:	20 min

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	234 kcal	(12%)
Protein	3 g	(6%)
Fat	14 g	(18%)
Carbohydrates	28 g	(11%)
Added Sugar	0 g	(0%)
Roughage	7 g	(23%)
Vitamin A	143.76 µg	(18%)
Vitamin D	0 µg	(0%)
Vitamin E	0.92 mg	(8%)
Vitamin B1	0.14 mg	(13%)
Vitamin B2	0.1 mg	(7%)
Niacin	1.45 mg	(9%)
Vitamin B6	0.18 mg	(13%)
Folate	78.59 µg	(39%)
Pantothenic Acid	0.65 mg	(11%)
Biotin	2.62 µg	(5%)
Vitamin B12	0 µg	(0%)
Vitamin C	86.62 mg	(108%)
Potassium	779.75 mg	(39%)
Calcium	120.02 mg	(15%)
Magnesium	37.22 mg	(10%)
Iron	1.1 mg	(8%)
Iodine	0.75 µg	(1%)
Zinc	0.39 mg	(4%)
Saturates	2 g
Uric Acid	0 g
Cholesterol	0 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

4	Oranges
¼ cups	olive oil
2	small Fennel bulb
1	onions
	salt
	freshly ground peppers
1 tablespoon	finely chopped Rosemary needle

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Directions

1 Peel the oranges with a sharp knife, removing all the white skin. Then cut out segments, cutting inside the separating skins. Cut the segments in half if desired. Catch any juice.

2 Wash and trim the fennel and cut in half lengthwise. Cut out the stalk and dice finely. Reserve a few of the fennel leaves. Peel the onion and cut into rings.

3 Put the orange pieces into a bowl with the fennel and onion rings. Mix the olive oil with the orange juice, rosemary and a little pepper and mix with the salad.

4 Serve in bowls sprinkled with a few fennel leaves.

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