Orange Fennel Salad
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
263
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 151 mg | (159 %) | ||
| Potassium | 1,018 mg | (25 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 33 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Fennel
- 1 Red onion
- 6 Oranges
- 2 Tbsps lemon juice
- 1 Tbsp honey
- 2 Tbsps white balsamic vinegar
- 4 Tbsps grapeseed oil
- salt
- Red pepper flakes
- freshly ground peppers
Preparation steps
1.
Rinse fennel, cut in half, remove stalk and cut or slice into thin strips. Peel onion and dice finely. Peel oranges thoroughly and cut into slices. Mix lemon juice in a bowl with honey, balsamic vinegar and oil, mix and season with salt, red pepper flakes and pepper.
2.
Arrange oranges and fennel on a large platter or on dinner plates and cover with onion. Drizzle with honey vinaigrette and serve.
