Fennel and Orange Salad

5
Average: 5 (1 vote)
(1 vote)
Fennel and Orange Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
158
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie158 kcal(8 %)
Protein2.12 g(2 %)
Fat10.89 g(9 %)
Carbohydrates16.49 g(11 %)
Sugar added0 g(0 %)
Roughage5.32 g(18 %)
Vitamin A146.13 mg(18,266 %)
Vitamin D0 μg(0 %)
Vitamin E0.93 mg(8 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.07 mg(9 %)
Vitamin B₆0.11 mg(8 %)
Folate51.72 μg(17 %)
Pantothenic acid0.44 mg(7 %)
Biotin0.65 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C49.23 mg(52 %)
Potassium612 mg(15 %)
Calcium84.2 mg(8 %)
Magnesium27.12 mg(9 %)
Iron0.95 mg(6 %)
Zinc0.29 mg(4 %)
Saturated fatty acids1.48 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
2 Fennel
2 Oranges
3 tablespoons olive oil
1 pinch Red pepper flakes
salt
peppers
How healthy are the main ingredients?
olive oilFennelOrangesalt

Preparation steps

1.

Rinse the fennel. Cut into quarters and cut out the stalk. Cut into about 1/2 cm (approximately 1/4 inch) thick slices. Cut the peel off the oranges and then cut the slices out of the membranes. Squeeze the juice from the membrane and set aside. Whisk the juice with the oil and the chilli flakes. Season with salt and pepper. Place the orange segments in the dressing. 

2.

To serve: Distribute the fennel onto plates, drizzle with the dressing and orange segments.