Try this Fennel-Radicchio Salad recipe, or contribute your own.
Suggest a better descriptionWhisk 3 tablespoons olive oil, lemon juice and minced shallot to blend in small bowl. Season dressing to taste with salt and pepper. Toss fennel and radicchio with dressing in medium bowl. Divide salad between 2 plates. Garnish with sliced olives and serve. Makes 2 Servings. Bon Appetit January 1995
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Serving Size: 1 Serving (33g) | ||
Recipe Makes: 1 servings | ||
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Calories: 95 | ||
Calories from Fat: 91 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 14 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 28.5mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.9g | ||
Protein 0.1g | 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: 95
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