2
1 rating

Fennel and Tangerine Salad

For the most aromatic results, chop the fragrant, dark green fronds attached to the fennel bulb and toss them in the salad along with the other ingredients.

4
Servings
111
Calories Per Serving

Ingredients

  • 4 tangerines, peeled and chopped, seeds removed
  • 1 bulb fennel, halved and thinly sliced
  • 1 shallot, finely chopped
  • 1 Tablespoon sherry vinegar or apple cider vinegar
  • 1 Tablespoon extra-virgin olive oil
  • Salt and pepper, to taste

Directions

Put all ingredients into a large bowl, toss together gently and serve.

Nutritional Facts
Servings4
Calories Per Serving111
Total Fat4g6%
Sugar14gN/A
Saturated0.6g2.8%
Protein2g4%
Carbs20g7%
Vitamin A61µg7%
Vitamin B60.2mg7.7%
Vitamin C34mg56%
Vitamin E1mg5%
Vitamin K40µg50%
Calcium72mg7%
Fiber4g17%
Folate (food)36µgN/A
Folate equivalent (total)36µg9%
Iron0.8mg4.6%
Magnesium25mg6%
Monounsaturated3gN/A
Niacin (B3)0.8mg3.8%
Phosphorus58mg8%
Polyunsaturated0.5gN/A
Potassium457mg13%
Sodium409mg17%
Zinc0.3mg1.7%