Directions:
- Cut peel and pith from oranges. Cut between membranes to release segments.
- Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.01 Kcal (511 kJ) | ||
| Calories from fat | 99.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.1g | 17% | |
|---|---|---|---|
| Sodium | 31.22mg | 1% | |
| Potassium | 263.29mg | 6% | |
| Total Carbs | 5.39g | 2% | |
| Sugars | 0.58g | 2% | |
| Dietary Fiber | 2.04g | 8% | |
| Protein | 0.73g | 1% | |
| Vitamin C | 8mg | 13% | |
| Iron | 0.6mg | 3% | |
| Calcium | 32mg | 3% | |
| Amount Per 100 g | |||
| Calories | 145.29 Kcal (608 kJ) | ||
| Calories from fat | 118.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.22g | 17% | |
|---|---|---|---|
| Sodium | 37.17mg | 1% | |
| Potassium | 313.53mg | 6% | |
| Total Carbs | 6.42g | 2% | |
| Sugars | 0.68g | 2% | |
| Dietary Fiber | 2.43g | 8% | |
| Protein | 0.87g | 1% | |
| Vitamin C | 9.6mg | 13% | |
| Iron | 0.7mg | 3% | |
| Calcium | 38.1mg | 3% | |
* 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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