Citrus and Anise Salad

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Citrus and Anise Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
234
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie234 kcal(11 %)
Protein3.11 g(3 %)
Fat14.46 g(12 %)
Carbohydrates27.54 g(18 %)
Sugar added0 g(0 %)
Roughage7.48 g(25 %)
Vitamin A143.76 mg(17,970 %)
Vitamin D0 μg(0 %)
Vitamin E0.92 mg(8 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.45 mg(12 %)
Vitamin B₆0.18 mg(13 %)
Folate78.59 μg(26 %)
Pantothenic acid0.65 mg(11 %)
Biotin2.62 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C86.62 mg(91 %)
Potassium779.75 mg(19 %)
Calcium120.02 mg(12 %)
Magnesium37.22 mg(12 %)
Iron1.1 mg(7 %)
Iodine0.75 μg(0 %)
Zinc0.39 mg(5 %)
Saturated fatty acids1.97 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
¼ cup
2
1
freshly ground peppers
1 tablespoon
finely chopped Rosemary needle
How healthy are the main ingredients?
Orangeolive oilFennel bulbonionsalt

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.