Directions:
- In a bowl, combine the fennel, oranges and red peppers.
- Prepare the dressing by whisking together extra virgin olive oil, seeded mustard, juice squeezed from the orange peelings and a splash of the marinade from the pepper jar.
- Pour the dressing over the salad and toss salad well to mix together.
- Garnish with a few fennel fronds, salt and pepper if using and lettuce if using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.21 Kcal (449 kJ) | ||
| Calories from fat | 67.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 12% | |
|---|---|---|---|
| Sodium | 75.16mg | 3% | |
| Potassium | 328.97mg | 7% | |
| Total Carbs | 9.21g | 3% | |
| Sugars | 3.74g | 15% | |
| Dietary Fiber | 2.77g | 11% | |
| Protein | 1.06g | 2% | |
| Vitamin C | 49mg | 82% | |
| Iron | 6.9mg | 38% | |
| Calcium | 44.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 84.15 Kcal (352 kJ) | ||
| Calories from fat | 53.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.93g | 12% | |
|---|---|---|---|
| Sodium | 58.99mg | 3% | |
| Potassium | 258.21mg | 7% | |
| Total Carbs | 7.23g | 3% | |
| Sugars | 2.93g | 15% | |
| Dietary Fiber | 2.18g | 11% | |
| Protein | 0.83g | 2% | |
| Vitamin C | 38.4mg | 82% | |
| Iron | 5.4mg | 38% | |
| Calcium | 35.3mg | 4% | |
* 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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