Directions:
- Finely chop enough fennel fronds to measure 1/4 cup; set aside. Cut fennel bulb in half lengthwise; remove and discard the tough outer layer, fennel core and any green stalks. Cut widthwise into thin slices and measure 3 cups; place in a large bowl. Add orange sections.
- In a jar with a tight-fitting lid, combine the orange juice, oil, orange peel, salt and pepper; shake well. Pour over fennel and oranges; toss gently. Sprinkle with reserved fronds. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.76 Kcal (288 kJ) | ||
| Calories from fat | 40.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.5g | 7% | |
|---|---|---|---|
| Sodium | 176.03mg | 7% | |
| Potassium | 287.31mg | 6% | |
| Total Carbs | 6.56g | 2% | |
| Sugars | 1.64g | 7% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 0.83g | 2% | |
| Vitamin C | 19.3mg | 32% | |
| Iron | 0.6mg | 3% | |
| Calcium | 33.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 80.51 Kcal (337 kJ) | ||
| Calories from fat | 47.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.27g | 7% | |
|---|---|---|---|
| Sodium | 206.1mg | 7% | |
| Potassium | 336.39mg | 6% | |
| Total Carbs | 7.69g | 2% | |
| Sugars | 1.92g | 7% | |
| Dietary Fiber | 2.27g | 8% | |
| Protein | 0.97g | 2% | |
| Vitamin C | 22.6mg | 32% | |
| Iron | 0.7mg | 3% | |
| Calcium | 39.5mg | 3% | |
* 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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