Tri Colore Salad with Fennel (Rachael Ray) Recipe

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Tri Colore Salad with Fennel (Rachael Ray)
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Ingredients:

Directions:

  1. Combine all the lettuces in a large salad bowl. Place fennel fronds in a small bowl. Zest the orange over the fronds and add the shallot. Add the vinegar to the shallots and let stand 10 minutes. Peel the orange and chop it. Add the sliced fennel and oranges to the salad. Whisk extra-virgin olive oil into dressing to combine. Dress salad, toss and season with salt and pepper, to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 124.97 Kcal (523 kJ)
Calories from fat 87.84 Kcal
% Daily Value*
Total Fat 9.76g 15%
Sodium 45.56mg 2%
Potassium 561.34mg 12%
Total Carbs 7.46g 2%
Sugars 0.72g 3%
Dietary Fiber 5.01g 20%
Protein 1.86g 4%
Vitamin C 13.4mg 22%
Iron 1.7mg 9%
Calcium 85mg 8%
Amount Per 100 g
Calories 68.07 Kcal (285 kJ)
Calories from fat 47.84 Kcal
% Daily Value*
Total Fat 5.32g 15%
Sodium 24.81mg 2%
Potassium 305.75mg 12%
Total Carbs 4.06g 2%
Sugars 0.39g 3%
Dietary Fiber 2.73g 20%
Protein 1.01g 4%
Vitamin C 7.3mg 22%
Iron 0.9mg 9%
Calcium 46.3mg 8%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • sugar free,
  • good source of fiber

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