Ingredients:
- 1 medium head raddichio
- a generous drizzle of balsamic vinegar
- 3 tbsp (3 turns around the salad bowl in a thin stream) extra-virgin olive oil
Directions:
- Shred romaine and raddichio and discard cores. Trim tops of fennel bulb and quarter lengthwise. Remove core from each quarter with an angled cut into each quarter. Slice fennel across into thin pieces and add to salad. Dress salad with vinegar, oil, salt, and pepper, to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 18.14 Kcal (76 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 30.42mg | 1% | |
| Potassium | 242.19mg | 5% | |
| Total Carbs | 4.1g | 1% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 0.59g | 1% | |
| Vitamin C | 7mg | 12% | |
| Iron | 0.6mg | 3% | |
| Calcium | 28.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 31 Kcal (130 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 52mg | 1% | |
| Potassium | 414mg | 5% | |
| Total Carbs | 7g | 1% | |
| Dietary Fiber | 3g | 7% | |
| Protein | 1g | 1% | |
| Vitamin C | 12mg | 12% | |
| Iron | 1mg | 3% | |
| Calcium | 49mg | 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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