Fennel, Orange, and Roasted Pepper Salad Recipe

Name: Fennel, Orange, and Roasted Pepper Salad Recipe
Yield: 6 servings
Ingredients: Red Bell Pepper; Tasmanian Pepper Berry; Fresh Lemon Juice; Olive Oil; Arugula; Fennel Bulb; Orange

Serious Eats

Serves: 6 Save

Ingredients (7)

2 large red bell peppers, halved with tops and seeds removed
10 Tasmanian pepper berries, crushed well
2 tablespoons lemon juice
6 tablespoons mild olive oil
4 ounces arugula
1 large fennel bulb, thinly sliced
2 large oranges, segmented

Directions

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Dietary Information

Dietary info does not include:

Tasmanian Pepper Berry

Nutrition Facts

1 Serving

Nutrition does not include:

Tasmanian Pepper Berry

Macronutrients

Protein

30%

Carbs

26%

40%

Fats

70%

30%

Positive Nutrients

Protein

1.8g

3.6% DV

Dietary Fiber

3.5g

12.3% DV

Polyunsaturated Fat

1.6g

7.4% DV

Monounsaturated Fat

9.9g

22.5% DV

Vitamin D

0mcg

0% DV

Iron

0.9mg

4.9% DV

Vitamin B12

0mcg

0% DV

Calcium

68.8mg

5.3% DV

Vitamin B6

0.2mg

11.5% DV

Magnesium

25.3mg

6% DV

Vitamin C

91.3mg

101.4% DV

Folate/Folic Acid

0mcg

0% DV

Vitamin A

2,383.6mcg

264.8% DV

Thiamin B1

0.1mg

6.2% DV

Riboflavin

0.1mg

6.6% DV

Negative Nutrients

Trans Fat

Meets DV

Sugars

7.8g

15.6% DV

Saturated Fat

9.8% DV

Sodium

27mg

1.2% DV

Carbohydrates

11.4g

4.2% DV

Total Fat

13.9g

17.8% DV

Cholesterol

0mg

0% DV

Fennel, Orange, and Roasted Pepper Salad Recipe

Ingredients (7)

Directions

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