Directions:
- Toast coriander seeds, stirring until fragrant and toasted about 2 minutes. Grind to a coarse powder.
- In a bowl, whisk together coariander and orange juice, sherry, salt and olive oil.
- For salad, slice onion into thin rings. Soak in a bowl of ice cold water for about 15 minutes.
- Trim stalks from fennel and slice bulb thinly crosswise.
- Cut top and bottom from orange and cutting down sides, remove peel and pith. Cut oranges crosswise into 1/4 slices or segment.
- Drain onion and pat dry.
- Arrange fennel, onion and orange on a platter and scatter with mint.
- Drizzle with dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.19 Kcal (700 kJ) | ||
| Calories from fat | 76.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.46g | 13% | |
|---|---|---|---|
| Sodium | 377.78mg | 16% | |
| Potassium | 310.34mg | 7% | |
| Total Carbs | 10.22g | 3% | |
| Sugars | 1.38g | 6% | |
| Dietary Fiber | 3.18g | 13% | |
| Protein | 1.21g | 2% | |
| Vitamin C | 13.9mg | 23% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 71.5mg | 397% | |
| Calcium | 55.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 163.26 Kcal (684 kJ) | ||
| Calories from fat | 74.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.27g | 13% | |
|---|---|---|---|
| Sodium | 368.88mg | 16% | |
| Potassium | 303.03mg | 7% | |
| Total Carbs | 9.98g | 3% | |
| Sugars | 1.34g | 6% | |
| Dietary Fiber | 3.1g | 13% | |
| Protein | 1.18g | 2% | |
| Vitamin C | 13.6mg | 23% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 69.8mg | 397% | |
| Calcium | 53.8mg | 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.
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