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Discard the core and top greens from the fennel bulbs, wash the fennel and cut in half. Cut each into thin slices and place them in a large mixing bowl. Add letture, raisins, grapes, oranges, olive oil, vinegar, salt, pepper, and garlic. Mix well. Divide the salad onto serving dishes and top each portion woth crumbled ricotta salata. Serve.
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Serving Size: 1 Serving (442g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 261 | ||
Calories from Fat: 91 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 14 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 9.5mg | 3 % | |
Sodium 988mg | 34 % | |
Potassium 1204.5mg | 32 % | |
Total Carbohydrate 39.2g | 12 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 31.2g | ||
Protein 8.1g | 12 % | |
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: 261
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