From Chef Erin Coopey, Winter in Provence
Trim off the base of the fennel bulbs. Trim away the feathery fronds and most of the stems (reserve some of the delicate fronds for garnish if you want). Finely shave the fennel using a mandoline or by slicing carefully with a knife. Place the slices in a bowl and add the green onions. Supreme the orange over the bowl to catch the juice, then squeeze the remaining pieces to extract all the juice. Add the mint and olives. In a small bowl, whisk together olive oil and vinegar. Season with salt and pepper and drizzle over salad - toss. Sprinkle with reserved fronds and serve.
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Serving Size: 1 Serving (115g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 80 | ||
Calories from Fat: 43 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1597.2mg | 55 % | |
Potassium 256.3mg | 7 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 6.9g | ||
Protein 1.1g | 2 % | |
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: 80
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