Try this Sliced fennel, orange & almond salad recipe, or contribute your own.
Suggest a better descriptionUsing a speed peeler, shave the fennel, then place in a bowl of ice water.
Toast the almonds in a dry frying pan, then crush in a pestle and mortar.
Peel and very thinly slice the oranges, then arrange on a platter.
Pick the mint leaves. Drain the fennel, spin, then mix with the mint, rocket, a splash of sherry vinegar and oil, and season well with sea salt and black pepper.
Scatter the fennel mixture over the oranges and top with toasted almonds.
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Serving Size: 1 (478g) | ||
Recipe Makes: 1 | ||
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Calories: 257 | ||
Calories from Fat: 62 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.4mg | 0 % | |
Potassium 742.2mg | 20 % | |
Total Carbohydrate 46.4g | 14 % | |
Dietary Fiber 9.4g | 38 % | |
Sugars, other 37g | ||
Protein 3.7g | 5 % | |
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: 257
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