Directions:
- Trim stems and base from fennel bulbs, reserving feathery fronds for garnish. Remove tough outer layer from each bulb. Cut each bulb in half through base. Cut out the small, pyramid-shaped core from each half. Place cored fennel, cut side down, and slice crosswise into 4 thick slices. Slice lengthwise into 1/4 -wide strips.
- Combine fennel and orange sections in a serving bowl. Add olive oil, salt, 1/4 teaspoon pepper, and 1/4 cup olives; toss gently. Pile remaining 1/4 cup olives in center of salad. Chop fennel fronds, and sprinkle over salad, if desired. Add more freshly ground pepper, if desired.
- Note: If you can't find fennel, use 1 small head Romaine lettuce, torn. Omit salt and olive oil, and use 1/2 cup of your favorite vinaigrette.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.33 Kcal (1789 kJ) | ||
| Calories from fat | 149.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.56g | 25% | |
|---|---|---|---|
| Cholesterol | 31.55mg | 11% | |
| Sodium | 1134.84mg | 47% | |
| Potassium | 1098.15mg | 23% | |
| Total Carbs | 48.1g | 16% | |
| Sugars | 19.03g | 76% | |
| Dietary Fiber | 11.2g | 45% | |
| Protein | 22.21g | 44% | |
| Vitamin C | 73.5mg | 122% | |
| Iron | 2.3mg | 13% | |
| Calcium | 146.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 124.23 Kcal (520 kJ) | ||
| Calories from fat | 43.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.81g | 25% | |
|---|---|---|---|
| Cholesterol | 9.17mg | 11% | |
| Sodium | 329.92mg | 47% | |
| Potassium | 319.26mg | 23% | |
| Total Carbs | 13.98g | 16% | |
| Sugars | 5.53g | 76% | |
| Dietary Fiber | 3.26g | 45% | |
| Protein | 6.46g | 44% | |
| Vitamin C | 21.4mg | 122% | |
| Iron | 0.7mg | 13% | |
| Calcium | 42.6mg | 15% | |
* 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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