9 Ingredients
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 8 cups trimmed arugula (about 8 ounces)
  • 2 cups thinly sliced fennel bulb
  • 3/4 cup vertically sliced red onion
  • 12 sliced pitted kalamata olives
  • 2 cups coarsely chopped orange sections (about 2 pounds)
Nutrition
170
9% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

5% 3

Saturated

3% 1

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

12% 35

Carbs (net)

- 27

Fiber

34% 8

Sugars

- 25

Sugars, added

- 0

Protein

9% 4

Cholesterol

- 0

Sodium

17% 400

Calcium

22% 217

Magnesium

14% 60

Potassium

18% 840

Iron

10% 2

Zinc

5% 1

Phosphorus

13% 90

Vitamin A

13% 115

Vitamin C

154% 139

Thiamin (B1)

20% 0

Riboflavin (B2)

12% 0

Niacin (B3)

7% 1

Vitamin B6

18% 0

Folate equivalent (total)

35% 140

Folate (food)

- 140

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

9% 1

Vitamin K

75% 90
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