Directions:
- Rinse fennel thoroughly. Trim and discard root end of bulb. Trim stalks from bulb, and chop fronds to equal 1/4 cup; reserve stalks and remaining fronds for another use. Thinly slice bulb, and toss with oranges, pepper, and 1/2 tsp. salt. Cover and let stand until ready to use.
- Meanwhile, cut asparagus tips into 1 1/2-inch pieces. Cut stalks diagonally into thin slices, discarding tough ends.
- Bring 3 cups water and 1/2 tsp. salt to a boil in a large saucepan over medium-high heat. Add asparagus, and cook 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Pat dry with paper towels.
- Bring 3 cups water and remaining 1/2 tsp. salt to a boil in saucepan over medium heat. Add lentils; return to a boil. Reduce heat to low, and cook, stirring often, 8 to 10 minutes or until crisp-tender. Drain well, and rinse with cold water. Toss lentils with 1/4 cup Champagne-Shallot Vinaigrette.
- Combine lettuces, parsley, asparagus, fennel mixture, and fennel fronds in a large bowl; toss with remaining vinaigrette. Spoon lentils onto a serving platter; top with asparagus mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1268.74 Kcal (5312 kJ) | ||
| Calories from fat | 54.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.08g | 9% | |
|---|---|---|---|
| Sodium | 3370.9mg | 140% | |
| Potassium | 4744.1mg | 101% | |
| Total Carbs | 225.87g | 75% | |
| Sugars | 18.45g | 74% | |
| Dietary Fiber | 58.44g | 234% | |
| Protein | 94g | 188% | |
| Vitamin C | 130.4mg | 217% | |
| Iron | 45.9mg | 255% | |
| Calcium | 512.8mg | 51% | |
| Amount Per 100 g | |||
| Calories | 83.31 Kcal (349 kJ) | ||
| Calories from fat | 3.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.4g | 9% | |
|---|---|---|---|
| Sodium | 221.34mg | 140% | |
| Potassium | 311.51mg | 101% | |
| Total Carbs | 14.83g | 75% | |
| Sugars | 1.21g | 74% | |
| Dietary Fiber | 3.84g | 234% | |
| Protein | 6.17g | 188% | |
| Vitamin C | 8.6mg | 217% | |
| Iron | 3mg | 255% | |
| Calcium | 33.7mg | 51% | |
* 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.
Try this similar recipes
-
Fennel & Orange Salald
Fennel bulb, half cut into wedges and half finely sliced and 7 more.. -
Spice Rubbed Chicken Breasts W/ Spicy-Cool Mint Sauce
Boneless skinless chicken breasts and 16 more.. -
Fried Garlic Asparagus
Butter, Olive oil, Garlic, minced, Ground black pepper and 2 more.. -
Grilled Sirloin Skewers with Peaches and Peppers
Ground cumin, Cracked black pepper, Kosher salt and 12 more.. -
Salad Primavera
Sherry vinegar, Lemon juice, Extra-virgin olive oil, Salt and 12 more.. -
Salmon With a Macadamia Nut Crust
Salmon fillets, Fresh coarse ground black pepper and 8 more.. -
Farfalle with Artichokes, Peppers, and Almonds
Zest from 1/2 lemon and juice from 2 lemons, divided and 9 more.. -
Sicilian Orange Salad
Oranges, peeled and sliced, Olive oil, Sliced fennel bulb and 3 more..
Also Try
-
-
-
-
-
Chinese Black Rice Orange and Avocado Salad
Cooked black rice (or cooked wehani) or 2 cups cooked wil... and 9 more.. -
Spanish Charred Fennel, Orange and Olive Salad
Fennel bulbs, trimmed & fronds kept for garnish, Olive oil and 7 more.. -
Grilled Sweet Potato, Orange, and Chickpea Salad
Sweet potatoes, Navel oranges, Rice vinegar, Sesame oil and 5 more.. -
Lentil and Spinach Salad With Onion, Cumin and Garlic
Puy lentils, Fresh bay leaf, Celery, Fresh thyme and 12 more.. -
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
