Ingredients:
- 2 fennel bulbs (about 2 lb)
- two 14-oz cans artichoke hearts, drained and quartered or, if large, cut into eighths
- freshly ground pepper to taste
Directions:
- Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy past, the oil, the lemon juice, the orégano, and the thyme. Toss the fennel mixture with the dressing, season it with the pepper and salt, and garnish the salad with the reserved fennel tops.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.23 Kcal (528 kJ) | ||
| Calories from fat | 96.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.71g | 16% | |
|---|---|---|---|
| Cholesterol | 0.57mg | 0% | |
| Sodium | 151.57mg | 6% | |
| Potassium | 381.63mg | 8% | |
| Total Carbs | 6.7g | 2% | |
| Sugars | 0.78g | 3% | |
| Dietary Fiber | 2.58g | 10% | |
| Protein | 1.19g | 2% | |
| Vitamin C | 14.3mg | 24% | |
| Iron | 0.9mg | 5% | |
| Calcium | 43.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 102.05 Kcal (427 kJ) | ||
| Calories from fat | 77.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.66g | 16% | |
|---|---|---|---|
| Cholesterol | 0.46mg | 0% | |
| Sodium | 122.55mg | 6% | |
| Potassium | 308.55mg | 8% | |
| Total Carbs | 5.42g | 2% | |
| Sugars | 0.63g | 3% | |
| Dietary Fiber | 2.09g | 10% | |
| Protein | 0.96g | 2% | |
| Vitamin C | 11.5mg | 24% | |
| Iron | 0.7mg | 5% | |
| Calcium | 35.2mg | 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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