Directions:
- Drain the artichoke hearts, reserving 1 tablespoon marinade. Set aside 12 artichoke-heart quarters, reserving the remaining quarters for another use. Combine the reserved marinade, lemon juice, and pepper; stir well with a wire whisk. Set dressing aside.
- Spoon 1/2 cup fennel on each of 6 lettuce-lined salad plates. Fan the onion wedges, and place 1 wedge on each plate. Arrange 2 artichoke-heart quarters, 2 olives, and 2 orange slices around fennel. Drizzle dressing evenly over salads.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.42 Kcal (374 kJ) | ||
| Calories from fat | 46.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.18g | 8% | |
|---|---|---|---|
| Cholesterol | 11mg | 4% | |
| Sodium | 31.93mg | 1% | |
| Potassium | 300.25mg | 6% | |
| Total Carbs | 8.64g | 3% | |
| Sugars | 3.02g | 12% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 2.89g | 6% | |
| Vitamin C | 9.9mg | 16% | |
| Iron | 0.6mg | 3% | |
| Calcium | 44.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 72.34 Kcal (303 kJ) | ||
| Calories from fat | 37.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.19g | 8% | |
|---|---|---|---|
| Cholesterol | 8.9mg | 4% | |
| Sodium | 25.84mg | 1% | |
| Potassium | 242.91mg | 6% | |
| Total Carbs | 6.99g | 3% | |
| Sugars | 2.44g | 12% | |
| Dietary Fiber | 1.83g | 9% | |
| Protein | 2.34g | 6% | |
| Vitamin C | 8mg | 16% | |
| Iron | 0.5mg | 3% | |
| Calcium | 36mg | 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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