Escarole, Fennel, and Orange Salad Recipe

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Escarole, Fennel, and Orange Salad
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Ingredients:

Directions:

  1. 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.
  2. Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.
  3. 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.
  4. Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper.
  5. Cooks' notes: ·Orange segments can be cut 2 hours ahead and chilled, covered. ·Escarole can be washed and torn 1 day ahead and chilled in sealed plastic bags lined with dampened paper towels.
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Nutrition Facts

Per ServingPer 100 g
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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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