Fennel and Orange Salad with Olives
(1 vote)
(1 vote)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
256
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 28.4 μg | (47 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 665 mg | (17 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 50 grams Pine nuts
- 400 grams new Fennel
- 2 Oranges
- 4 Tbsps grapeseed oil
- 1 tsp honey
- 2 Tbsps white balsamic vinegar
- salt
- freshly ground peppers
- 1 Red onion
- 60 grams black Olives (pitted, if desired)
Preparation steps
1.
Toast pine nuts in a dry pan until golden and fragrant. Remove from the pan and cool.
2.
Rinse and halve fennel, cut out hard stalks and cut into thin slices. Set fennel leaves aside for garnishing. Peel oranges thoroughly and cut out orange segments, cut orange segments into pieces. Squeeze juice from remaining pulp and whisk juice with oil, honey and balsamic vinegar, season with salt and pepper.
3.
Arrange fennel on plates and top with orange pieces. Peel, halve and thinly slice onion. Sprinkle over fennel and top with olives.
4.
Drizzle dressing over the salad and sprinkle with pine nuts. Garnish with fennel leaves and serve.
5.
If desired, serve with white bread.
