10 Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 teaspoon grated orange rind
  • 1 1/2 tablespoons fresh orange juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 3 medium fennel bulbs with stalks (about 4 pounds)
  • 2 cups orange sections (about 2 large oranges)
  • 1/2 cup coarsely chopped pitted green olives
Nutrition
60
3% daily value
16 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

6% 4

Saturated

3% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 0

Carbs

2% 6

Carbs (net)

- 4

Fiber

8% 2

Sugars

- 4

Sugars, added

- 0

Protein

2% 1

Cholesterol

- 0

Sodium

7% 177

Calcium

3% 33

Magnesium

2% 10

Potassium

5% 228

Iron

2% 0

Zinc

1% 0

Phosphorus

4% 26

Vitamin A

3% 25

Vitamin C

20% 18

Thiamin (B1)

2% 0

Riboflavin (B2)

2% 0

Niacin (B3)

2% 0

Vitamin B6

3% 0

Folate equivalent (total)

5% 19

Folate (food)

- 19

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

6% 1

Vitamin K

25% 30

Sugar alcohols

- 0

Water

- 64
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