Directions:
- Boil pomegranate juice in a small heavy saucepan until reduced to about 1/4 cup, about 6 minutes.
- Transfer to a small bowl or measuring cup and quick-chill in an ice bath.
- Meanwhile, cut fennel into paper-thin slices with slicer. Cut peel, including all white pith, from oranges. Cut segments free from membranes and coarsely chop.
- Whisk 1/2 teaspoon salt into pomegranate juice, then whisk in oil.
- Arrange fennel and oranges on salad plates or put in a large salad bowl. Sprinkle with cheese and drizzle with dressing. Season with pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.43 Kcal (848 kJ) | ||
| Calories from fat | 123.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.74g | 21% | |
|---|---|---|---|
| Cholesterol | 6.59mg | 2% | |
| Sodium | 211.56mg | 9% | |
| Potassium | 804.08mg | 17% | |
| Total Carbs | 17.97g | 6% | |
| Sugars | 6.07g | 24% | |
| Dietary Fiber | 5.1g | 20% | |
| Protein | 3.02g | 6% | |
| Vitamin C | 20.4mg | 34% | |
| Iron | 1.7mg | 9% | |
| Calcium | 141.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 86.35 Kcal (362 kJ) | ||
| Calories from fat | 52.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.86g | 21% | |
|---|---|---|---|
| Cholesterol | 2.81mg | 2% | |
| Sodium | 90.24mg | 9% | |
| Potassium | 342.97mg | 17% | |
| Total Carbs | 7.67g | 6% | |
| Sugars | 2.59g | 24% | |
| Dietary Fiber | 2.18g | 20% | |
| Protein | 1.29g | 6% | |
| Vitamin C | 8.7mg | 34% | |
| Iron | 0.7mg | 9% | |
| Calcium | 60.2mg | 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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