Photo: Anna Pelzer
Fennel & Raisin Salad with Walnut CroutonsFennel & Raisin Salad with Walnut Croutons
13 ingredients
Serves 4-6, as a side
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Estimated Nutrition (whole recipe, rough)
824
Calories
17g
Protein
30g
Fat
125g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Fennel | 1/2 bulb (87g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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 bulbs fennel, trimmed, outer layer removed
- Olive oil
- Salt
- 4 thick slices walnut bread
- 4 tablespoons butter
- 1/4 cup raisins
- 1 large head romaine lettuce, trimmed, washed, dried, and torn into bite-sized pieces
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons Djion mustard
- 1/3 to 1/2 cup olive oil
- Freshly ground pepper
- Pinch dried thyme
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes