Directions:
- Cut fennel bulbs vertically into 1/2-inch slices. Cook in boiling water to cover 3 minutes; drain. Combine fennel and radicchio in a large bowl; set aside.
- Combine orange juice and next 6 ingredients in a jar. Cover tightly, and shake vigorously. Chill 1/4 cup vinaigrette; pour remaining vinaigrette over fennel and radicchio, tossing to coat. Let fennel mixture stand 15 minutes; drain.
- Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400 degrees). Place fennel on rack; cook, covered, 15 minutes, turning once. Add radicchio; cook, covered, 2 minutes. Toss fennel and radicchio with reserved vinaigrette.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 805.33 Kcal (3372 kJ) | ||
| Calories from fat | 252.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.08g | 43% | |
|---|---|---|---|
| Sodium | 1699.59mg | 71% | |
| Potassium | 4214.55mg | 90% | |
| Total Carbs | 133.39g | 44% | |
| Sugars | 58.07g | 232% | |
| Dietary Fiber | 29.22g | 117% | |
| Protein | 11.1g | 22% | |
| Vitamin C | 181mg | 302% | |
| Iron | 9.6mg | 53% | |
| Calcium | 519.2mg | 52% | |
| Amount Per 100 g | |||
| Calories | 67.08 Kcal (281 kJ) | ||
| Calories from fat | 21.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 43% | |
|---|---|---|---|
| Sodium | 141.58mg | 71% | |
| Potassium | 351.07mg | 90% | |
| Total Carbs | 11.11g | 44% | |
| Sugars | 4.84g | 232% | |
| Dietary Fiber | 2.43g | 117% | |
| Protein | 0.92g | 22% | |
| Vitamin C | 15.1mg | 302% | |
| Iron | 0.8mg | 53% | |
| Calcium | 43.3mg | 52% | |
* 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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