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
85
4% daily value
8 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

3% 2

Saturated

1% 0

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 0

Carbs

6% 18

Carbs (net)

- 13

Fiber

17% 4

Sugars

- 13

Sugars, added

- 0

Protein

4% 2

Cholesterol

- 0

Sodium

8% 200

Calcium

11% 109

Magnesium

7% 30

Potassium

12% 420

Iron

5% 1

Zinc

2% 0

Phosphorus

6% 45

Vitamin A

6% 58

Vitamin C

116% 69

Thiamin (B1)

8% 0

Riboflavin (B2)

5% 0

Niacin (B3)

3% 1

Vitamin B6

6% 0

Folate equivalent (total)

18% 70

Folate (food)

- 70

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

3% 1

Vitamin K

56% 45
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