5 Ingredients
  • 1 tablespoon white-wine vinegar
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 5 navel oranges
  • 3 to 4 fennel bulbs (about 2 pounds total), ends trimmed, quartered lengthwise, cored, and thinly sliced, crosswise, plus 1/4 cup roughly chopped fennel fronds (optional)
Nutrition
73
4% daily value
8 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

5% 4

Saturated

2% 0

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 0

Carbs

4% 11

Carbs (net)

- 9

Fiber

8% 2

Sugars

- 7

Sugars, added

- 0

Protein

2% 1

Cholesterol

- 0

Sodium

9% 216

Calcium

4% 39

Magnesium

2% 10

Potassium

3% 149

Iron

1% 0

Zinc

1% 0

Phosphorus

3% 21

Vitamin A

1% 11

Vitamin C

57% 52

Thiamin (B1)

5% 0

Riboflavin (B2)

3% 0

Niacin (B3)

2% 0

Vitamin B6

5% 0

Folate equivalent (total)

7% 30

Folate (food)

- 30

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

4% 1

Vitamin K

2% 2
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