Photo: Anna Pelzer
Radish, Arugula, and Red Onion Salad with Tangerines
9 ingredients
Makes 6 first-course servings
openrecipes
Estimated Nutrition (whole recipe, rough)
207
Calories
3g
Protein
14g
Fat
21g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Arugula | 1 cup (20g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Tangerine | not in our table | 0 |
| Satsuma | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tangerines (such as Pixie or Satsuma)
- 2 tablespoons finely chopped radishes plus 12 large radishes (such as French Breakfast), trimmed, very thinly sliced
- 1 tablespoon chopped red onion plus 1/2 cup thinly sliced
- 1 tablespoon plus 2 teaspoons fresh Meyer lemon juice or regular lemon juice
- 1/4 cup extra-virgin olive oil
- Coarse kosher salt
- 1 medium fennel bulb, quartered lengthwise with core intact, very thinly sliced lengthwise
- 3 cups (packed) arugula
- 1/4 cup coarsely chopped fresh mint
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes