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Ингредиенты
- 1 lrg fennel bulb core, stems removed, fronds reserved
- 3 x navel oranges peeled
- 1/4 c. extra-virgin extra virgin olive oil
- 2 Tbsp. chopped shallots
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 2 c. baby spinach stems removed, rinsed well and patted dry
- 20 x oil-cured black olives
- 2 ounce Parmesan thinly shaved with a vegetable peeler
Инструкции
- Halve the fennel and thinly slice with a mandolin or possibly very sharp knife.
- Segment the oranges over a bowl to catch any juices. Whisk together the orange juice, oil, shallots, salt and pepper. Add in the fennel, orange segments and spinach, and toss to coat.
- Divide the salad among 4 plates and top each with 5 olives. Top each salad with cheese and the reserved fennel fronds.
- Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 4 servings | |
| Calories 213 | |
| Calories from Fat 152 | 71% |
| Total Fat 17.27g | 22% |
| Saturated Fat 4.21g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 519mg | 22% |
| Potassium 146mg | 4% |
| Total Carbs 10.15g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 6.18g | 4% |
| Protein 5.83g | 9% |
