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10-Minute Fennel and Citrus Salad
FORK IN THE KITCHEN10Ingredients
10Minutes
230Calories
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Ingredients
US|METRIC
6 SERVINGS
- 6 oranges (I used blood oranges, navel, and minnola tangelos, segmented)
- 1 fennel bulb (thinly sliced)
- 1/4 cup fennel fronds
- 1/3 cup orange juice (from segmenting)
- 1 tsp. honey (or agave for vegan)
- 2 Tbsp. lemon juice
- 4 Tbsp. olive oil
- 1/2 tsp. salt (or to taste)
- freshly ground black pepper (unchecked▢, to taste)
- 5 oz. arugula
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium230mg10% |
| Potassium670mg19% |
| Protein3g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber11g44% |
| Sugars3g |
| Vitamin A20% |
| Vitamin C250% |
| Calcium20% |
| Iron15% |
* 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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