Orange Salad with Fennel and Onion

0
Average: 0 (0 votes)
(0 votes)
Orange Salad with Fennel and Onion
share Share
print
bookmark_border Copy URL
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
224
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie224 cal.(11 %)
Protein4 g(4 %)
Fat9 g(8 %)
Carbohydrates29 g(19 %)
Sugar added1 g(4 %)
Roughage8.5 g(28 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K3.2 μg(5 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.4 mg(29 %)
Folate101 μg(34 %)
Pantothenic acid0.9 mg(15 %)
Biotin7.1 μg(16 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C143 mg(151 %)
Potassium780 mg(20 %)
Calcium171 mg(17 %)
Magnesium51 mg(17 %)
Iron1.1 mg(7 %)
Iodine4 μg(2 %)
Zinc0.4 mg(5 %)
Saturated fatty acids1.2 g
Uric acid67 mg
Cholesterol0 mg
Complete sugar28 g

Ingredients

for
4
Ingredients
6 ripe Oranges
1 small Fennel
1 small red onion
1 sprig rosemary
salt
peppers
4 Tbsps White vinegar
1 tsp honey
2 Tbsps olive oil
4 Tbsps small black Olives
rosemary (for garnish)
How healthy are the main ingredients?
Oliveolive oilhoneyrosemaryOrangeFennel

Preparation steps

1.

Peel the oranges with a sharp knife, then rinse and thinly slice. Arrange the orange slices on 4 plates. Rinse and wipe the fennel. Reserve the fronds, and finely dice the rest. Peel, halve, and julienne the onion. Chop the fennel fronds, and combine with the fennel and onion. Sprinkle the mixture over the orange slices. Finely chop the rosemary, and sprinkle over the salad. Season the salad with salt and pepper. Mix the vinegar with the honey and oil, then drizzle over the salad. Garnish with the olives and rosemary sprigs, then serve.

2.

This salad goes nicely with bread.