Directions:
- In a small bowl, whisk the first five ingredients. Remove fronds from fennel bulb; set aside for garnish. Cut bulb into thin slices and coarsely chop the slices. In a large bowl, combine the chopped fennel, grapefruit and spinach. Drizzle dressing over salad; toss to coat.
- Divide salad among four plates; sprinkle cheese and pomegranate seeds over salads. Garnish with fennel fronds. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.34 Kcal (734 kJ) | ||
| Calories from fat | 69.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.69g | 12% | |
|---|---|---|---|
| Cholesterol | 15.38mg | 5% | |
| Sodium | 354.14mg | 15% | |
| Potassium | 544.44mg | 12% | |
| Total Carbs | 20.09g | 7% | |
| Sugars | 4.9g | 20% | |
| Dietary Fiber | 3.35g | 13% | |
| Protein | 7.09g | 14% | |
| Vitamin C | 63.7mg | 106% | |
| Iron | 1.2mg | 6% | |
| Calcium | 217.1mg | 22% | |
| Amount Per 100 g | |||
| Calories | 70.22 Kcal (294 kJ) | ||
| Calories from fat | 27.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 12% | |
|---|---|---|---|
| Cholesterol | 6.16mg | 5% | |
| Sodium | 141.82mg | 15% | |
| Potassium | 218.03mg | 12% | |
| Total Carbs | 8.05g | 7% | |
| Sugars | 1.96g | 20% | |
| Dietary Fiber | 1.34g | 13% | |
| Protein | 2.84g | 14% | |
| Vitamin C | 25.5mg | 106% | |
| Iron | 0.5mg | 6% | |
| Calcium | 87mg | 22% | |
* 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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