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Fennel, Orange & Caper Salad

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Submitted by leahcim36

YIELD

4 servings

PREP

20 min

COOK

0 min

READY

20 min

Ingredients

2 2
EACH EACH FENNEL BULB *
1 15
TABLESPOON ML CAPERS
drained
1 15
TABLESPOON ML DILL WEED
fresh, chopped
Dressing
¼ 0.3
EACH EACH ORANGES
seeded
2 1E+1
TEASPOONS ML RED WINE VINEGAR
1 15
TABLESPOON ML DIJON MUSTARD
2 1E+1
TEASPOONS ML SUGAR
½ 2.5
TEASPOON ML SALT
4 6E+1
TABLESPOONS ML OLIVE OIL

Directions

Trim the stalks from the fennel, cut the bulb in half lengthwise. then cut crosswise into very thin slices.

Place in a large bowl with the capers and the dill.

Make the dressing.

Cut the quarter orange in small pieces and place in the work bowl of a food processor with the vinegar, mustard, sugar and salt.

Process until smooth.

With the motor running slowly, pour in the olive oil.

Pour over the fennel, toss well and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 131 91% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 399mg 17%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 8%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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