Fennel and Tangerine Salad

Contributor
Fennel and Tangerine Salad
Whole Foods Market

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
Deliver Ingredients

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.

Fennel Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Fennel Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
4g
6%
Sugar
14g
N/A
Saturated Fat
0.6g
2.8%
Protein
2g
4%
Carbs
20g
7%
Vitamin A
61µg
7%
Vitamin B6
0.2mg
7.7%
Vitamin C
34mg
56%
Vitamin E
1mg
5%
Vitamin K
40µg
50%
Calcium
72mg
7%
Fiber
4g
17%
Folate (food)
36µg
N/A
Folate equivalent (total)
36µg
9%
Iron
0.8mg
4.6%
Magnesium
25mg
6%
Monounsaturated
3g
N/A
Niacin (B3)
0.8mg
3.8%
Phosphorus
58mg
8%
Polyunsaturated
0.5g
N/A
Potassium
457mg
13%
Sodium
409mg
17%
Zinc
0.3mg
1.7%

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