Directions:
- Trim stalks from fennel, reserving feathery fronds. Quarter fennel bulbs vertically, discarding cores. Cut each quarter into 1/8 lengthwise slices. Chop fronds to measure 1/4 cup, discarding remaining fronds.
- Whisk together lemon rind and next 4 ingredients in a large bowl. Add fennel, fennel fronds, lettuce, and cheese; toss well. Divide salad among 8 serving plates. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.82 Kcal (389 kJ) | ||
| Calories from fat | 52.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.84g | 9% | |
|---|---|---|---|
| Cholesterol | 8.12mg | 3% | |
| Sodium | 306.86mg | 13% | |
| Potassium | 353.98mg | 8% | |
| Total Carbs | 6.2g | 2% | |
| Sugars | 0.91g | 4% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 3.99g | 8% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 1.1mg | 6% | |
| Calcium | 138.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 79.72 Kcal (334 kJ) | ||
| Calories from fat | 45.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.01g | 9% | |
|---|---|---|---|
| Cholesterol | 6.97mg | 3% | |
| Sodium | 263.54mg | 13% | |
| Potassium | 304.01mg | 8% | |
| Total Carbs | 5.32g | 2% | |
| Sugars | 0.78g | 4% | |
| Dietary Fiber | 1.89g | 9% | |
| Protein | 3.42g | 8% | |
| Vitamin C | 8.8mg | 17% | |
| Iron | 1mg | 6% | |
| Calcium | 118.7mg | 14% | |
* 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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