Fennel Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
150
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 150 cal. | (7 %) | ||
| Protein | 2.07 g | (2 %) | ||
| Fat | 10.84 g | (9 %) | ||
| Carbohydrates | 13.68 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.89 g | (16 %) |
more nutritional values
| Vitamin A | 164.82 mg | (20,603 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.93 mg | (8 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 1.07 mg | (9 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 48.27 μg | (16 %) | ||
| Pantothenic acid | 0.39 mg | (7 %) | ||
| Biotin | 0.09 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24.03 mg | (25 %) | ||
| Potassium | 679.63 mg | (17 %) | ||
| Calcium | 82.96 mg | (8 %) | ||
| Magnesium | 29.3 mg | (10 %) | ||
| Iron | 1.34 mg | (9 %) | ||
| Iodine | 0.16 μg | (0 %) | ||
| Zinc | 0.34 mg | (4 %) | ||
| Saturated fatty acids | 1.49 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Fennel bulb
- 1 stalk Celery (with the leaves)
- 3 Tbsps olive oil
- 2 Tbsps white balsamic vinegar
- 2 Tbsps Orange juice
- 2 Tbsps freshly chopped parsley
- 1 Tbsp scallions
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the fennel and wipe dry. Remove the stalk, and slice the fennel into thin slices. Trim the celery, and set the leaves aside. Thinly slice the celery, then mix in a bowl with the fennel and the celery leaves. Mix in the oil, vinegar, orange juice, and herbs. Season to taste with salt and pepper, mix well, and let infuse for 20 minutes.
2.
Adjust the seasoning, if necessary. Place the salad into bowls, and serve.
