Fennel and Radicchio Salad with Sliced Oranges and Pine Nuts
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 47 min.
Ready in
Calories:
291
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 906 mg | (23 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 30 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 Oranges
- 2 Tbsps golden raisin
- 1 Tbsp white balsamic vinegar
- 1 Tbsp Raspberry vinegar
- 2 Tbsps olive oil
- 2 Tbsps Nut oil
- salt
- freshly ground peppers
- 1 tsp honey
- 1 Fennel (250 grams) (approximately 9 ounces)
- 2 Tbsps Pine nuts
- 1 red onion
- 1 head Radicchio
Preparation steps
1.
Squeeze out the juice from 1 orange and place in a saucepan with the raisins. Bring to a boil then reduce the heat and simmer for 2 minutes. Whisk together the vinegar, oil and honey and season with salt and pepper.
2.
Peel the remaining oranges, being careful to remove all of the pith, and thinly slice. Rinse the fennel, core and thinly slice. Reserve the fronds for garnish. Toss the fennel with the orange slices and dressing in a serving bowl and let stand for about 15 minutes.
3.
Toast the pine nuts in a dry frying pan until fragrant and golden. Peel the onion and thinly slice. Rinse the radicchio, core and cut the leaves into strips. Add to the serving bowl along with the onions. Serve sprinkled with pine nuts and fennel fronds.
