Fennel and Orange Salad with Feta
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
327
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 112 mg | (118 %) | ||
| Potassium | 791 mg | (20 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams lamb's lettuce
- 1 Fennel
- 4 Oranges
- 150 grams black Olives (pitted)
- 40 grams sun-dried Tomatoes (without oil)
- 2 Tbsps white balsamic vinegar
- 2 Tbsps olive oil
- 2 Tbsps Walnut oil
- salt
- 1 tsp honey
- 100 grams Feta
Preparation steps
1.
Rinse lettuce and spin dry. Rinse fennel, trim, cut in half, remove stalk and thinly slice. Peel 3 oranges with a sharp knife, be sure to remove white skin and cut into small pieces. Squeeze juice from remaining orange. Drain olives and cut into rings. Chop tomatoes into small pieces and mix in a bowl with orange juice, vinegar, olive oil and walnut oil and season with a pinch of salt and honey.
2.
Arrange lettuce, fennel and orange pieces on plates. Cover with olive slices and drizzle dressing over. Serve sprinkled with crumbled feta cheese.
