Artichoke and Fennel Salad Recipe

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Artichoke and Fennel Salad
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Ingredients:

Directions:

  1. Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use.
  2. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large.
  3. Bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy paste, the oil, the lemon juice, the orégano, and the thyme.
  4. Toss the fennel mixture with the dressing, season it with the pepper and salt, and.
  5. Garnish the salad with the reserved fennel tops.
  6. Serves 6.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 149.61 Kcal (626 kJ)
Calories from fat 112.77 Kcal
% Daily Value*
Total Fat 12.53g 19%
Cholesterol 4.02mg 1%
Sodium 223.21mg 9%
Potassium 434.42mg 9%
Total Carbs 8.63g 3%
Sugars 0.87g 3%
Dietary Fiber 4.04g 16%
Protein 2.65g 5%
Vitamin C 15.2mg 25%
Iron 1.1mg 6%
Calcium 57.7mg 6%
Amount Per 100 g
Calories 109.05 Kcal (457 kJ)
Calories from fat 82.2 Kcal
% Daily Value*
Total Fat 9.13g 19%
Cholesterol 2.93mg 1%
Sodium 162.7mg 9%
Potassium 316.65mg 9%
Total Carbs 6.29g 3%
Sugars 0.63g 3%
Dietary Fiber 2.94g 16%
Protein 1.93g 5%
Vitamin C 11.1mg 25%
Iron 0.8mg 6%
Calcium 42.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

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