Ingredients:
- 2 medium fennel bulbs, stalks discarded and bulbs halved lengthwise (sometimes called anise, 1 3/4 lb total)
- 2 heads escarole , dark outer leaves discarded and pale green and yellow inner leaves torn into bite-size pieces (2 lb total)
Directions:
- Finely grate enough zest from 1 orange to measure 1 tablespoon. Cut peel, including all white pith, from both oranges with a paring knife.
- Cut segments free from membranes, then cut segments crosswise into 1/2-inch pieces.
- Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.
- Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add oil in a stream, whisking until combined well.
- Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.4 Kcal (559 kJ) | ||
| Calories from fat | 73.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.13g | 13% | |
|---|---|---|---|
| Cholesterol | 1.13mg | 0% | |
| Sodium | 627.9mg | 26% | |
| Potassium | 387.9mg | 8% | |
| Total Carbs | 11.16g | 4% | |
| Sugars | 7.37g | 29% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 2g | 4% | |
| Vitamin C | 45.5mg | 76% | |
| Iron | 11.6mg | 65% | |
| Calcium | 58.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 63.66 Kcal (267 kJ) | ||
| Calories from fat | 34.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 13% | |
|---|---|---|---|
| Cholesterol | 0.54mg | 0% | |
| Sodium | 299.64mg | 26% | |
| Potassium | 185.11mg | 8% | |
| Total Carbs | 5.33g | 4% | |
| Sugars | 3.52g | 29% | |
| Dietary Fiber | 1.24g | 10% | |
| Protein | 0.95g | 4% | |
| Vitamin C | 21.7mg | 76% | |
| Iron | 5.6mg | 65% | |
| Calcium | 27.9mg | 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.
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