Citrus and Anise Salad
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
234
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 234 kcal | (11 %) | ||
| Protein | 3.11 g | (3 %) | ||
| Fat | 14.46 g | (12 %) | ||
| Carbohydrates | 27.54 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.48 g | (25 %) |
more nutritional values
| Vitamin A | 143.76 mg | (17,970 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.92 mg | (8 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.45 mg | (12 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 78.59 μg | (26 %) | ||
| Pantothenic acid | 0.65 mg | (11 %) | ||
| Biotin | 2.62 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 86.62 mg | (91 %) | ||
| Potassium | 779.75 mg | (19 %) | ||
| Calcium | 120.02 mg | (12 %) | ||
| Magnesium | 37.22 mg | (12 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.39 mg | (5 %) | ||
| Saturated fatty acids | 1.97 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
4
- Ingredients
- 4
- ¼ cup
- 2
small Fennel bulb
- 1
-
freshly ground peppers
- 1 tablespoon
finely chopped Rosemary needle
Preparation steps
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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