10 Ingredients
  • 1 bulb fennel, trimmed and cut into 8 to 12 wedges
  • 2 belgian endives, each cut lengthwise into 6 wedges
  • 3 sprigs fresh rosemary
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 tablespoons sherry vinegar
  • 1 teaspoon dijon mustard
  • 5 dried black mission figs, quartered
  • 2 blood oranges, peeled and segmented
  • 8 cups baby arugula, about 5 ounces
Nutrition
202
10% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

17% 11

Saturated

8% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

9% 27

Carbs (net)

- 20

Fiber

28% 7

Sugars

- 19

Sugars, added

- 0

Protein

5% 3

Cholesterol

- 0

Sodium

24% 585

Calcium

12% 121

Magnesium

10% 42

Potassium

14% 653

Iron

8% 1

Zinc

4% 0

Phosphorus

10% 67

Vitamin A

7% 62

Vitamin C

52% 47

Thiamin (B1)

11% 0

Riboflavin (B2)

8% 0

Niacin (B3)

6% 1

Vitamin B6

14% 0

Folate equivalent (total)

17% 66

Folate (food)

- 66

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

14% 2

Vitamin K

51% 62

Sugar alcohols

- 0

Water

- 209
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