Fennel and Orange Salad with Radicchio

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Fennel and Orange Salad with Radicchio
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Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
185
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie185 cal.(9 %)
Protein5 g(5 %)
Fat10 g(9 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E3 mg(25 %)
Vitamin K2.1 μg(4 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2 mg(17 %)
Vitamin B₆0.3 mg(21 %)
Folate94 μg(31 %)
Pantothenic acid0.7 mg(12 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C96 mg(101 %)
Potassium738 mg(18 %)
Calcium137 mg(14 %)
Magnesium52 mg(17 %)
Iron1.6 mg(11 %)
Iodine4 μg(2 %)
Zinc0.8 mg(10 %)
Saturated fatty acids3.4 g
Uric acid41 mg
Cholesterol13 mg
Complete sugar17 g

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
How healthy are the main ingredients?
FennelRadicchioWhipped creamMustardOrangeWalnut

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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