Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Orange | 1 medium (131g) | 62 |
| Red Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Dandelion | not in our table | 0 |
| Gouda | 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
- =
- 1 3/4 cups chickpeas, drained and rinsed
- 4 cups chopped dandelion greens
- 1 cup pitted, coarsely chopped, oil-cured olives
- 1 cup thinly sliced red onion
- 4 navel oranges, peeled, halved and thinly sliced
- 1 cup low-fat Swiss-style cheese or goat gouda cheese
- 1 cup coarsely chopped toasted pecans
- 2 cups diced fennel
- Dressing
- 5 Tbs. extra virgin olive oil
- 1/3 cup sherry vinegar
- 6 Tbs. chopped fresh mint
- Salt and freshly ground black pepper to taste
- =
Directions
1. To make Salad: Layer ingredients in 3-quart, straight-sided glass bowl, starting with chickpeas, then in order spread one-third dandelion greens followed by all olives and onions. Top with another one-third greens and with half orange slices. Sprinkle cheese over oranges, and top with nuts and fennel. Cover salad with remaining oranges and greens.
2. To make Dressing: Whisk dressing ingredients together until well blended. Drizzle over salad, and serve.