Directions:
- Trim fennel bulbs and cut into thin wedges. Snip feathery fronds; reserve 1 tablespoon.
- In a large bowl, combine onion and fennel wedges. In a small bowl, whisk the oil, lemon juice, salt and pepper. Drizzle over salad; toss to coat. Refrigerate for at least 1 hour. Sprinkle with snipped fronds before serving. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.84 Kcal (263 kJ) | ||
| Calories from fat | 31.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 5% | |
|---|---|---|---|
| Sodium | 482.07mg | 20% | |
| Potassium | 381.99mg | 8% | |
| Total Carbs | 7.29g | 2% | |
| Sugars | 0.47g | 2% | |
| Dietary Fiber | 2.84g | 11% | |
| Protein | 0.98g | 2% | |
| Vitamin C | 12.6mg | 21% | |
| Iron | 0.9mg | 5% | |
| Calcium | 46.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 59.8 Kcal (250 kJ) | ||
| Calories from fat | 30.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 5% | |
|---|---|---|---|
| Sodium | 458.76mg | 20% | |
| Potassium | 363.52mg | 8% | |
| Total Carbs | 6.94g | 2% | |
| Sugars | 0.44g | 2% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 0.93g | 2% | |
| Vitamin C | 12mg | 21% | |
| Iron | 0.8mg | 5% | |
| Calcium | 43.9mg | 5% | |
* 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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