Directions:
- Whisk lemon juice and mustard in small bowl. Gradually whisk in oil. Season with salt and generous amount of pepper. Place fennel in large bowl. Add dressing; toss to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
- Cut peel and white pith from oranges. Cut oranges into 1/4-inch-thick rounds. Line large platters with whole radicchio leaves. Overlap oranges atop radicchio. Toss fennel to coat with dressing, then spoon into center of platters. Sprinkle with mint and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.96 Kcal (703 kJ) | ||
| Calories from fat | 80.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.98g | 14% | |
|---|---|---|---|
| Sodium | 66.89mg | 3% | |
| Potassium | 689.16mg | 15% | |
| Total Carbs | 21.24g | 7% | |
| Sugars | 9.56g | 38% | |
| Dietary Fiber | 5.97g | 24% | |
| Protein | 2.2g | 4% | |
| Vitamin C | 72mg | 120% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 29.5mg | 164% | |
| Calcium | 107.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 71.16 Kcal (298 kJ) | ||
| Calories from fat | 34.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.8g | 14% | |
|---|---|---|---|
| Sodium | 28.34mg | 3% | |
| Potassium | 291.99mg | 15% | |
| Total Carbs | 9g | 7% | |
| Sugars | 4.05g | 38% | |
| Dietary Fiber | 2.53g | 24% | |
| Protein | 0.93g | 4% | |
| Vitamin C | 30.5mg | 120% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 12.5mg | 164% | |
| Calcium | 45.4mg | 11% | |
* 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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