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Blood Orange, Butter Lettuce, Radicchio, and Endive Salad with Fennel and Tangelos
KAREN'S KITCHEN STORIES18Ingredients
25Minutes
340Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 Orange (or one tangelo)
- 1 tsp. sugar
- 2/3 tsp. kosher salt
- 1 lemon (or Meyer lemon)
- 5 Tbsp. extra virgin olive oil
- 2 blood oranges
- 1 navel orange
- 1 navel orange
- 2 tangerines
- 2 tangerines
- 1 tangelo
- 2 heads butter lettuce (washed and torn into bite sized pieces)
- 1 head endive (washed and broken into leaves)
- 1/2 head radicchio (washed and torn into bite sized leaves)
- 1/2 bulb fennel (very thinly sliced)
- 1/4 cup flat leaf parsley leaves
- salt
- freshly ground pepper
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium640mg27% |
| Potassium1220mg35% |
| Protein6g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber13g52% |
| Sugars26g |
| Vitamin A140% |
| Vitamin C260% |
| Calcium25% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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