Directions:
- Remove the tough outer leaves of the fennel, cut off the tops and discard; cut each bulb in half and cut out the cores (and discard them too).
- Lay each fennel half in turn on cutting board (cut, flat side down) and slice as thinly as possible; transfer to a large mixing bowl.
- Slice one orange in half (horizontally) and juice one of the halves, setting juice aside.
- Slice the remaining 1 1/2 oranges horizontally; remove the peel from each slice, then separate the individual sections (you should end up with thin triangles) which then are added to the fennel slices.
- In a small bowl, whisk together the lemon juice, reserved orange juice, olive oil, salt and pepper.
- Pour over the fennel and oranges and mix well; allow to marinate at least 30 minutes and preferably one hour in the refrigerator.
- Just before serving, sprinkle the walnut pieces over the salad and mix well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.91 Kcal (284 kJ) | ||
| Calories from fat | 22.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 4% | |
|---|---|---|---|
| Sodium | 40.71mg | 2% | |
| Potassium | 408.65mg | 9% | |
| Total Carbs | 11.14g | 4% | |
| Sugars | 4.08g | 16% | |
| Dietary Fiber | 3.36g | 13% | |
| Protein | 1.27g | 3% | |
| Vitamin C | 35.1mg | 58% | |
| Iron | 0.8mg | 5% | |
| Calcium | 56.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 52.66 Kcal (220 kJ) | ||
| Calories from fat | 17.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.91g | 4% | |
|---|---|---|---|
| Sodium | 31.56mg | 2% | |
| Potassium | 316.87mg | 9% | |
| Total Carbs | 8.63g | 4% | |
| Sugars | 3.16g | 16% | |
| Dietary Fiber | 2.6g | 13% | |
| Protein | 0.98g | 3% | |
| Vitamin C | 27.2mg | 58% | |
| Iron | 0.6mg | 5% | |
| Calcium | 44.2mg | 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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