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
161
8% daily value
6 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

17% 11

Saturated

8% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

6% 17

Carbs (net)

- 11

Fiber

22% 5

Sugars

- 11

Sugars, added

- 0

Protein

4% 2

Cholesterol

- 0

Sodium

20% 472

Calcium

9% 88

Magnesium

7% 28

Potassium

13% 609

Iron

6% 1

Zinc

3% 0

Phosphorus

10% 68

Vitamin A

7% 67

Vitamin C

54% 48

Thiamin (B1)

6% 0

Riboflavin (B2)

5% 0

Niacin (B3)

6% 1

Vitamin B6

8% 0

Folate equivalent (total)

13% 51

Folate (food)

- 51

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

17% 2

Vitamin K

66% 79
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