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Fennel Salad with Orange Vinaigrette
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Authored By: Polly Pitchford, Full Spectrum Health™
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A nice brunch or luncheon salad.
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Diet Types: Raw Foods, Vegan, Vegetarian
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Ingredients:
1 large bulb fennel, 1/41 small carrot, 1/41-2 tablespoons fine, feathery leaves from center of fennel, minced1/2 small bulb jicima, peeled and 1/41/4 cup orange juice2 tablespoons extra virgin olive oil2 teaspoons Balsamic Vinegarpinch of salt
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Serves: 4
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Cooking Time: Under 30 minutes |
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| Instructions: |
| Place vegetables in a large salad bowl.
Combine dressing ingredients and pour over vegetables and toss gently.
Chill for 30 minutes. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 109
Calories from Fat 63
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% Daily Value*
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| | Total Fat 7g | 11% | | | Saturated Fat 1g | 4% | | | Mono Fat 5g | | | | Sodium 76mg | 3% | | | Total Carbs 11g | 4% | | | Dietary Fiber 5g | 18% | | | Protein 1g | | | | Iron | 6% | | | Calcium | 4% | | | Vitamin B-6 | 5% | | | Vitamin C | 28% | | | Vitamin E | 6% | | | Vitamin A | 36% | | | Selenium | 2% | | | Manganese | 10% | | | Copper | 5% | | | Zinc | 1% | | | Pantothenic acid | 3% | | | Niacin | 4% | | | Folate | 7% | | | Potassium | 11% | | | Phosphorus | 5% | | | Magnesium | 5% |
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* 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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