Crispy Orange and fennel salad

8 30 555
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 2
Crispy Orange and fennel salad
Health Highlights

Ingredients


1 stalk (100gm) Broccoli, stalk (big)
1 bulb(s) Fennel (minced)
1 small Red onion (small; (thinly sliced))
150 ml Red kidney beans, canned, drained
2 medium Orange (cut in supreme)
100 ml White balsamic vinegar
1/2 tsp Salt
1/4 cup Olive Oil, Extra Virgin (extra virgin)

Instructions


  1. Cut the broccoli into small pieces
  2. Cut the onions into thin slices
  3. Make orange supremes
  4. Mix in a bowl, broccoli, onions, orange supreme, oil, vinegar, salt and beans. serve
  5. Beans are optional

Nutrition Facts

Per Portion

Calories 555
Calories from fat 253
Calories from saturated fat 40
Total Fat 28.1 g
Saturated Fat 4.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 18.8 g
Cholesterol 0
Sodium 774 mg
Potassium 1082 mg
Total Carbohydrate 72 g
Dietary Fiber 10.3 g
Sugars 50 g
Protein 8.7 g

Dietary servings

Per Portion


Fruit 1
Meat Alternative 0.4
Vegetables 3.7

Energy sources


48%461.776827349159177.509954487330945%300.6713376068641202.361073717165826%364.01862386559424101.67437758192814 48%45%6%CarbohydratesFatProtein

Meal Type(s)

Salad




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