Fennel and Orange Salad with Lemon-Ginger Vinaigrette recipes

Fennel and Orange Salad with Lemon-Ginger Vinaigrette recipes
12 Ingredients
  • 1/4 baguette, very thinly sliced
  • 2 tablespoons white wine vinegar
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated orange zest
  • 1 teaspoon finely grated peeled ginger
  • 1/2 teaspoon coarsely ground black pepper
  • kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 2 navel oranges
  • 1 fennel bulb, trimmed, very thinly sliced, plus 1/4 cup fennel fronds
  • 1 fennel bulb, trimmed, very thinly sliced, plus 1/4 cup fennel fronds
  • 4 ounces mustard greens, center ribs and stems removed, leaves torn into bite-size pieces (about 4 cups)
Nutrition
225
11% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free
     

Fat

17% 11

Saturated

8% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

10% 30

Carbs (net)

- 23

Fiber

28% 7

Sugars

- 12

Sugars, added

- 0

Protein

10% 5

Cholesterol

- 0

Sodium

8% 186

Calcium

14% 138

Magnesium

11% 45

Potassium

17% 784

Iron

13% 2

Zinc

5% 1

Phosphorus

17% 117

Vitamin A

13% 113

Vitamin C

87% 78

Thiamin (B1)

18% 0

Riboflavin (B2)

15% 0

Niacin (B3)

14% 2

Vitamin B6

15% 0

Folate equivalent (total)

23% 94

Folate (food)

- 73

Folic acid

- 13

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

19% 3

Vitamin K

133% 160

Sugar alcohols

- 0

Water

- 216
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