Photo: Anna Pelzer
Fennel spring salad
9 ingredients
Serves 4
openrecipes
Great little salad, light and fresh, which works particularly well when it is followed by a fish main or for a light lunch on the go accompanied by some rustic bread.
Estimated Nutrition (whole recipe, rough)
348
Calories
10g
Protein
21g
Fat
34g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cider | 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 fennel heads
- 1/2 red onion
- 2 echalion shallots
- 20 mini mozzarella balls
- 2 blood oranges
- extra virgin olive oil
- cider vinegar
- sea salt & pink pepper to taste
- a handful of capers
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes