Fennel and Pear Salad
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
247
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 769 mg | (19 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 40 grams Almond slivers (with skin)
- 600 grams Fennel
- 2 Pear
- 2 Tbsps lemon juice
- 2 Tbsps white balsamic vinegar
- 2 Tbsps grapeseed oil
- 2 Tbsps olive oil
- 1 tsp honey
- salt
- freshly ground peppers
- 60 grams black Olives (pitted)
- Tarragon (for garnish)
Preparation steps
1.
Toast almonds in a dry skillet.
2.
Rinse fennel, cut in half, remove hard stalk if necessary and cut into thin slices. Set fennel leaves aside for garnish. Rinse pears, cut into quarters, remove core, cut into thin slices and sprinkle with lemon juice. Mix vinegar in a bowl with grapeseed oil, olive oil and honey and season to taste with salt and pepper. Arrange fennel and pear slices on plates and drizzle with the vinaigrette. Cover with almonds and olives and serve garnished with tarragon and fennel leaves.
