Directions:
- The salad dressing:
- In a small saucepan over medium~high flame, combine orange juice, and 1/2 of the sliced shallot
- Bring to a boil and reduce volume to about 1/3 cup. This usually takes about 6 minutes
- Whisk in the vinegar, mustard, pepper, and 2 tbsp olive oil
- ==========================
- In another skillet, over medium~high flame, heat 1 tbsp olive oil
- Add fennel and remaining shallot slices
- Saute until tender~crisp, about 1 minute
- ==========================
- To serve:
- Arrange the orange slices on the center of the plates.
- Top with spinach, fennel and shallots
- Drizzle with the warm dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.39 Kcal (923 kJ) | ||
| Calories from fat | 100.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.15g | 17% | |
|---|---|---|---|
| Sodium | 72.47mg | 3% | |
| Potassium | 805.75mg | 17% | |
| Total Carbs | 28.94g | 10% | |
| Sugars | 16.48g | 66% | |
| Dietary Fiber | 5.87g | 23% | |
| Protein | 3.99g | 8% | |
| Vitamin C | 102.6mg | 171% | |
| Iron | 1.8mg | 10% | |
| Calcium | 125.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 74.91 Kcal (314 kJ) | ||
| Calories from fat | 34.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.79g | 17% | |
|---|---|---|---|
| Sodium | 24.63mg | 3% | |
| Potassium | 273.86mg | 17% | |
| Total Carbs | 9.84g | 10% | |
| Sugars | 5.6g | 66% | |
| Dietary Fiber | 2g | 23% | |
| Protein | 1.36g | 8% | |
| Vitamin C | 34.9mg | 171% | |
| Iron | 0.6mg | 10% | |
| Calcium | 42.8mg | 13% | |
* 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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