Directions:
- Grate 1 1/2 tablespoons rind, and set aside. Peel and section oranges over a bowl to measure 3 cups; squeeze membranes to extract juice. Set sections aside, reserving 1/2 cup juice. Discard membranes. Combine rind, reserved juice, oil, salt, and pepper in a blender, and process until smooth.
- Trim tough outer leaves from fennel; mince feathery fronds to measure 1/4 cup. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Cut each half crosswise into thin slices to measure 3 cups. Combine fennel, orange sections, and juice mixture, and toss gently. Sprinkle with fronds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 45.36 Kcal (190 kJ) | ||
| Calories from fat | 22.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 4% | |
|---|---|---|---|
| Sodium | 87.81mg | 4% | |
| Potassium | 313.59mg | 7% | |
| Total Carbs | 5.32g | 2% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 0.76g | 2% | |
| Vitamin C | 9.1mg | 15% | |
| Iron | 0.8mg | 4% | |
| Calcium | 37.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 57.98 Kcal (243 kJ) | ||
| Calories from fat | 28.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.16g | 4% | |
|---|---|---|---|
| Sodium | 112.26mg | 4% | |
| Potassium | 400.89mg | 7% | |
| Total Carbs | 6.8g | 2% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 2.91g | 9% | |
| Protein | 0.97g | 2% | |
| Vitamin C | 11.6mg | 15% | |
| Iron | 1mg | 4% | |
| Calcium | 47.7mg | 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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