Fennel Salad with Balsamic Vinegar Recipe

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Fennel Salad with Balsamic Vinegar
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  1. Clean romaine, dry it and tear into bite size pieces.
  2. Add the remaining vegetables.
  3. Pour olive oil, then balsamic vinegar and salt and pepper over the salad.
  4. Toss to mix, then taste.
  5. Add more salt, pepper or vinegar as needed.
  6. Chop basil, add to the salad, toss again.
  7. Garnish with strips of roasted red pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 127.58 Kcal (534 kJ)
Calories from fat 84 Kcal
% Daily Value*
Total Fat 9.33g 14%
Sodium 28.36mg 1%
Potassium 541.28mg 12%
Total Carbs 8.72g 3%
Sugars 3.61g 14%
Dietary Fiber 3.9g 16%
Protein 2.08g 4%
Vitamin C 34mg 57%
Iron 6.4mg 35%
Calcium 59mg 6%
Amount Per 100 g
Calories 53.2 Kcal (223 kJ)
Calories from fat 35.02 Kcal
% Daily Value*
Total Fat 3.89g 14%
Sodium 11.82mg 1%
Potassium 225.69mg 12%
Total Carbs 3.64g 3%
Sugars 1.5g 14%
Dietary Fiber 1.63g 16%
Protein 0.87g 4%
Vitamin C 14.2mg 57%
Iron 2.7mg 35%
Calcium 24.6mg 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
  • 3

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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