Fennel and Orange Salad with Radicchio
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
185
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 185 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 96 mg | (101 %) | ||
| Potassium | 738 mg | (18 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Fennel
- 200 grams Radicchio
- 150 grams Alfalfa sprouts
- 3 Oranges
- 6 Tbsps acid Whipped cream
- 4 Tbsps lemon juice
- 2 Tbsps White vinegar
- 1 Tbsp vegetable oil
- ½ tsp Mustard
- peppers
- 8 Walnut
Preparation steps
1.
Squeeze half of an orange. Mix together 4 tablespoons of orange juice, the sour cream, lemon juice, vinegar, oil, mustard, and pepper to form a sauce. Peel the remaining oranges, and segment 8 pieces. Chop the remaining pieces.
2.
Rinse and trim the fennel. Remove the hard green stalk (reserving the fronds), and cut in half lengthwise so that the rood end still holds it together. Julienne, then mix the sauce with the fennel and chopped orange slices.
3.
Rinse the sprouts in cold water, drain, and fold into the mixture. Rinse the radicchio, dry, and cut into thin strips. Place the fennel salad in the middle of the plate, and place the radicchio around it. Garnish each plate with two orange segments, the walnuts, and the fennel fronds.
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