Blood Orange, Fennel and Olive Salad Recipe


Submitted by scaruso

Makes 2 servings


Adapted from Williams Sonoma cookbook

Ingredients
1 head escarole
1 cup sliced fennel
2 blood oranges
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp honey
14 black olives
Directions
  1. wash and dry escarole, tear on put on platter

  2. slice peel from oranges, slice fennel thin. Mix with vinegar, oil, honey and salt an pepper to taste. pour over greens, scatter olives on top. Also good with a few cilantro leaves scattered around

Categories

Citrus, Salads, Italian, No Cook

Nutrition Facts
Serving Size 546.8g
Amount Per Serving
Calories
311
Calories from Fat
158
% Daily Value*
Total Fat
17.6g
27%
Saturated Fat
2.3g
12%
Cholesterol
0mg
0%
Sodium
348mg
15%
Total Carbohydrates
39.0g
13%
Dietary Fiber
14.7g
59%
Sugars
21.6g
Protein
5.7g
Vitamin A 123% • Vitamin C 200%
Calcium 26% • Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
A 		  Good points
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
    		•    Bad points
  • High in sugar
    		•
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