Nutritional Info

Nutrition Facts

Serving Size 1 (219g)

Calories 172
Calories from Fat 55 (32%)
Amount Per Serving %DIV
Total Fat 6.1g 9%
Saturated Fat 1.7g 9%
Monounsaturated Fat 3.8g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 32.3mg 11%
Sodium 27.8mg 1%
Potassium 480.2mg 10%
Total Carbohydrate 15.5g 5%
Dietary Fiber 3.6g 14%
Sugars 0.5g
Protein 13.2g 26%

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Recipe Description
Fennel has a cooling, mild licorice flavor, and is crisp and refreshing when served raw in a salad.
Prep time
15 min
Cook time
0 min
Ready In
15 min


Serves Tool

Serves To:USMetric
1/4 Teaspoon(t)  pepper, freshly ground
1/4 Teaspoon(t)  kosher salt
1 Teaspoon(t)  orange juice
1 Teaspoon(t)  lemon juice
1 Tablespoon(T)  red wine vinegar
1 1/2 Tablespoon(T)  extra virgin olive oil
1 Cup(c)  red onions, thinly sliced
1/2 Cup(c)  brine cured olives, pitted
6 Cup(c)  romaine lettuce leaves, washed, dried and torn into pieces
1   head fennel
4   navel oranges


Using a sharp knife, cut the peel and white pith away from the oranges, then slice the oranges and place in a large salad bowl. Cut the stalks off of the fennel and slice off the very bottom. Quarter the head and cut out and discard the core, as if cutting up a cabbage. Thinly slice the fennel and add it to the bowl. Place the lettuce, olives and red onions in the bowl and toss the salad. Whisk together the remaining ingredients, pour over the salad, and toss once more.

Additional notes

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