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Fennel, Beet and Orange Salad with Olives
EPICURIOUS9Ingredients
70Minutes
130Calories
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Ingredients
US|METRIC
30 SERVINGS
- 12 beets (medium, trimmed)
- 2 Tbsp. grated orange peel
- 1 Tbsp. Dijon mustard
- 1 Tbsp. fennel seeds (crushed)
- 1/3 cup balsamic vinegar
- 1 cup olive oil
- 6 fennel bulbs (trimmed, fronds reserved, halved lengthwise, thinly sliced crosswise)
- 12 navel oranges (large)
- 1 1/2 cups pitted kalamata olives (halved)
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium110mg5% |
| Potassium400mg11% |
| Protein2g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber4g16% |
| Sugars8g |
| Vitamin A6% |
| Vitamin C70% |
| Calcium6% |
| Iron8% |
* 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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