Orange and Fennel Salad
Ingredients
- 2 fennel bulbs
- 4 oranges
- 12 spring onions
- 3 oz black olives
- 1 bunch watercress trimmed
- vinaigrette dressing
Instructions
- Cut away any damaged or bruised outer leaves of fennel. Remove feathery leaves and reserve.
- Slice across into 1/4 inch (5 mm) rings with a sharp knife. Remove peel and bitter white pith from oranges.
- Slice into rounds. Trim and roughly chop the spring onions. Arrange fennel, oranges, spring onions, olives and watercress in a salad bowl.
- Pour over the vinaigrette, toss well and serve.
Calories: 140 kcal
Carbohydrates: 27 g
Protein: 4 g
Fat: 4g
Saturated Fat: 1 g
Sodium: 398 mg
Potassium: 831 mg
Fiber: 8 g
Sugar: 13 g
Vitamin A: 902 IU
Vitamin C: 91 mg
Calcium: 147 mg
Iron: 2 mg