Directions:
- Use a sharp knife to remove orange peel.
- Cut oranges into segments, removing all the white pith.
- Slice end from fennel and remove shoots from top (reserve shoots).
- If exterior of fennel bulb is marred or discoloured, peel with a vegetable peeler.
- Cut in half and thinly slice.
- In a small bowl, whisk together vinegar, basil, garlic, salt and pepper; then whisk in oil.
- Arrange fennel slices and orange segments on individual serving dishes.
- Drizzle dressing over salads and garnish with reserved fennel fronds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.87 Kcal (828 kJ) | ||
| Calories from fat | 133.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.82g | 23% | |
|---|---|---|---|
| Sodium | 176.69mg | 7% | |
| Potassium | 432.28mg | 9% | |
| Total Carbs | 16.28g | 5% | |
| Sugars | 8.85g | 35% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 1.68g | 3% | |
| Vitamin C | 59.7mg | 99% | |
| Iron | 0.7mg | 4% | |
| Calcium | 73.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 110.19 Kcal (461 kJ) | ||
| Calories from fat | 74.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.25g | 23% | |
|---|---|---|---|
| Sodium | 98.39mg | 7% | |
| Potassium | 240.73mg | 9% | |
| Total Carbs | 9.06g | 5% | |
| Sugars | 4.93g | 35% | |
| Dietary Fiber | 2.12g | 15% | |
| Protein | 0.94g | 3% | |
| Vitamin C | 33.2mg | 99% | |
| Iron | 0.4mg | 4% | |
| Calcium | 40.9mg | 7% | |
* 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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