Spend with Pennies · by Holly Nilsson★ 5.0 (15)
Orange & Fennel Salad
NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 7%
CARBS 17G24% OF CAL
4G FIBER1G OTHER12G TOTAL SUGAR
FAT 19G60% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright salad of fennel, orange, and pecans with a light honey vinaigrette. Fresh and flavorful as a light lunch or colorful side dish.
sideamericansaladdairy freegluten freevegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 bulb fennel
- 1 rib celery
- 8 cups mixed greens
- 1 orange (divided)
- ¼ cup candied pecans (or walnuts, chopped)
- ½ teaspoon orange zest
- ⅓ cup vegetable oil
- ¼ cup orange juice
- 3 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 clove garlic
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
At a glance
PER SERVING · TIME 30M
CAL 14%·PRO 7%
CARBS 17G24% OF CAL
4G FIBER1G OTHER12G TOTAL SUGAR
FAT 19G60% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 170mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 608mg
- Calcium
- 104mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 170MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.