Directions:
- Peel oranges over a bowl with a knife, removing the peel & white membrane, then roughly chopping the whole orange; reserve any juice.
- Put orange pieces in a bowl with fennel & scallions.
- In another container, whisk together the reserved juice with the cumin, salt & oil, then toss with the salad. Adjust seasonings & serve.
- For a change of pace, omit the scallions & cumin & add 1/4 cup or more of quality black olives, pitted & chopped, along with 1/2 teaspoon of fresh thyme leaves (or a pinch of dried thyme).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.31 Kcal (872 kJ) | ||
| Calories from fat | 100.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.22g | 17% | |
|---|---|---|---|
| Sodium | 72.08mg | 3% | |
| Potassium | 615.79mg | 13% | |
| Total Carbs | 27.19g | 9% | |
| Sugars | 16.8g | 67% | |
| Dietary Fiber | 5.83g | 23% | |
| Protein | 2.74g | 5% | |
| Vitamin C | 106.7mg | 178% | |
| Iron | 1mg | 6% | |
| Calcium | 115.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 78.47 Kcal (329 kJ) | ||
| Calories from fat | 38.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 17% | |
|---|---|---|---|
| Sodium | 27.15mg | 3% | |
| Potassium | 231.96mg | 13% | |
| Total Carbs | 10.24g | 9% | |
| Sugars | 6.33g | 67% | |
| Dietary Fiber | 2.2g | 23% | |
| Protein | 1.03g | 5% | |
| Vitamin C | 40.2mg | 178% | |
| Iron | 0.4mg | 6% | |
| Calcium | 43.4mg | 12% | |
* 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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