Directions:
- Slice fennel bulb 1/8-inch, use feathery leaves for garnish. Combine for a marinade: Balsamic vinegar, 1/4 cup olive oil, juice of orange and lemon, salt and pepper. Place sliced fennel in marinade for 1 hour. Fry in pan with the remaining 1/4 cup olive oil. Place 4 grilled fennel pieces on plate. Spoon 3 large tablespoons of the D'Abrigini on top of grilled fennel. Garnish with feathery leaves of fennel.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.57 Kcal (676 kJ) | ||
| Calories from fat | 133.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.79g | 23% | |
|---|---|---|---|
| Sodium | 46.88mg | 2% | |
| Potassium | 368.07mg | 8% | |
| Total Carbs | 6.85g | 2% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 2.63g | 11% | |
| Protein | 0.88g | 2% | |
| Vitamin C | 10.5mg | 18% | |
| Iron | 0.9mg | 5% | |
| Calcium | 44.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 151.45 Kcal (634 kJ) | ||
| Calories from fat | 124.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.86g | 23% | |
|---|---|---|---|
| Sodium | 43.94mg | 2% | |
| Potassium | 345.02mg | 8% | |
| Total Carbs | 6.42g | 2% | |
| Sugars | 0.58g | 2% | |
| Dietary Fiber | 2.47g | 11% | |
| Protein | 0.82g | 2% | |
| Vitamin C | 9.9mg | 18% | |
| Iron | 0.9mg | 5% | |
| Calcium | 41.4mg | 4% | |
* 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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