Try this Fennel Salad with Toasted Walnuts recipe, or contribute your own.
Suggest a better description1. Prepare the fennel, pears, grapes and oranges. Mix together in a large bowl. Toast the walnuts for 5-7 minutes in a hot oven, 200?C/400F/gas mark 6. 2. Allow to cool, reserve a few as garnish, then mix the rest with the salad ingredients. 3. Mix the dressing together in a jar and shake well. Season to taste. Toss the dressing into the salad. 4. Separate the leaves of the lollo rosso and line a bowl. Fill with the salad and garnish with the remaining walnuts. NOTES : This refreshing salad is made with autumnal ingredients. If you prepare it in advance, add the pears at the last minute or they will become soggy.
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Serving Size: 1 Serving (626g) | ||
Recipe Makes: 1 servings | ||
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Calories: 198 | ||
Calories from Fat: 183 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.4g | 27 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 9.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 156.3mg | 5 % | |
Potassium 8.8mg | 0 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.5g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 198
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