Fennel Salad
More vitamin and mineral power is not possible! One portion provides us with three times the daily requirement of vitamin C, among other things. As a cofactor in the synthesis of collagen, it is essential for the formation of new bone, cartilage and tooth substance. And, of course, it is a huge help to the immune system.
The buffalo mozzarella has an intense taste and its finer consistency: unlike normal mozzarella, the Italian cheese is not made from cow's milk but from buffalo milk and is a bit richer in fat, but all the more aromatic!
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14 g | (47 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 14.3 mg | (119 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 392 μg | (131 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 313 mg | (329 %) | ||
| Potassium | 1,912 mg | (48 %) | ||
| Calcium | 590 mg | (59 %) | ||
| Magnesium | 166 mg | (55 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 29 mg |
Ingredients
- Ingredients
- 2 Oganic oranges
- 1 Grapefruit
- 1 large Fennel bulb
- 10 ozs green Asparagus
- 4 Tbsps light Vinaigrette
- 1 Romaine lettuce
- 2 Endive (about 9 oz)
- Sea salt
- coarsely ground peppers
- 4 ozs Buffalo mozzarella
Preparation steps
Peel oranges and grapefruit. Remove white pith. Cut fruit into slices.
Rinse fennel. Remove leafy fronds and trim root end. Reserve fennel fronds. Slice fennel bulb as thinly as possible.
Rinse asparagus and cut off woody ends. Cut asparagus into very thin slices.
In a bowl mix fennel, citrus slices, asparagus and the vinaigrette and let marinate for 15 minutes.
Rinse romaine and spin dry. Rinse Belgian endive. Cut out core and thinly slice.
Mix lettuce and Belgian endive with the remaining ingredients. Season with salt and pepper and arrange decoratively in a large bowl.
Drain buffalo mozzarella and tear into small pieces. Spread over salad. Chop fennel leaves, sprinkle over salad and serve.