Directions:
- Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very finely crosswise with a knife or on a mandoline.
- Toss the tomatoes and fennel in a bowl with the olive oil, orange zest, orange juice, vinegar, salt and pepper. Garnish with 2 T chopped fennel fronds, season to taste, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 541.6 Kcal (2268 kJ) | ||
| Calories from fat | 252.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.03g | 43% | |
|---|---|---|---|
| Sodium | 2331.4mg | 97% | |
| Potassium | 1230.68mg | 26% | |
| Total Carbs | 72.7g | 24% | |
| Sugars | 24.74g | 99% | |
| Dietary Fiber | 43.24g | 173% | |
| Protein | 3.73g | 7% | |
| Vitamin C | 94.5mg | 157% | |
| Iron | 2.5mg | 14% | |
| Calcium | 162.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 49.68 Kcal (208 kJ) | ||
| Calories from fat | 23.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.57g | 43% | |
|---|---|---|---|
| Sodium | 213.85mg | 97% | |
| Potassium | 112.88mg | 26% | |
| Total Carbs | 6.67g | 24% | |
| Sugars | 2.27g | 99% | |
| Dietary Fiber | 3.97g | 173% | |
| Protein | 0.34g | 7% | |
| Vitamin C | 8.7mg | 157% | |
| Iron | 0.2mg | 14% | |
| Calcium | 14.9mg | 16% | |
* 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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