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Fennel and Orange Salad With Toasted Hazelnuts and Cranberries

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $0.65

$0.65 per serving

18 people like this recipe

18 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 christmas,vegetarian,vegan,gluten-free,dairy-free,paleo,primal,gluten free,dairy free,paleolithic,lacto ovo vegetarian,primal,vegan side dish,antipasti,salad,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:77%

Spoonacular Score: 77%

 

The recipe Fennel and Orange Salad With Toasted Hazelnuts and Cranberries can be made in about 45 minutes. This recipe serves 4 and costs 65 cents per serving. One serving contains 167 calories, 2g of protein, and 12g of fat. A mixture of navel orange, cranberries, white-wine vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a hor d'oeuvre. 18 people were impressed by this recipe. Christmas will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by Foodista. With a spoonacular score of 68%, this dish is pretty good. Baby Spinach Salad with Pears, Red Onions, Cranberries and Toasted Hazelnuts, Blood Orange Salad With Shaved Fennel And Hazelnuts, and Fennel & Orange Salad With Toasted Pistachios are very similar to this recipe.

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Old Soul Vineyards Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Old Soul Vineyards Chardonnay

This Chardonnay is succulent and crisp. Flavors of pear, tropical fruit and pineapple add to this bright varietal. Floral notes create a well-balanced wine with a full body. Recommended to pair with chicken, salmon, tilapia, duck, pizza, green salads, or pasta.

» Get this wine on Wine.com

Ingredients

Servings:
1
1  navel orange
navel orange
1 medium
1 medium fennel bulb
fennel bulb
0.75 Tbsps
0.75 Tbsps white-wine vinegar
white-wine vinegar
0.25 tsps
0.25 tsps kosher salt
kosher salt
0.13 tsps
0.13 tsps fresh ground pepper
fresh ground pepper
0.13 cup
0.13 cup extra virgin olive oil
extra virgin olive oil
0.5 Tbsps
0.5 Tbsps orange zest
orange zest
0.25 cup
0.25 cup hazelnuts
hazelnuts
1 handful
1 handful dried cranberries
dried cranberries
1  navel orange
1
navel orange
1 medium fennel bulb
1 medium
fennel bulb
0.75 Tbsps white-wine vinegar
0.75 Tbsps
white-wine vinegar
0.25 tsps kosher salt
0.25 tsps
kosher salt
0.13 tsps fresh ground pepper
0.13 tsps
fresh ground pepper
0.13 cup extra virgin olive oil
0.13 cup
extra virgin olive oil
0.5 Tbsps orange zest
0.5 Tbsps
orange zest
0.25 cup hazelnuts
0.25 cup
hazelnuts
1 handful dried cranberries
1 handful
dried cranberries

Equipment

whisk
whisk
frying pan
frying pan
knife
knife
bowl
bowl
whisk
whisk
frying pan
frying pan
knife
knife
bowl
bowl


Instructions

Finely grate enough zest from the orange to measure 1/2 tablespoon. Cut peel, including all white pith, from the orange with a paring knife. Then cut segments free from membranes. Cut out and discard core of fennel bulb, then cut bulbs crosswise into very thin slices, as thin as you can get them. Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add olive oil slowly in a stream, whisking until combined well. Toast hazelnuts on medium heat on a dry skillet. Toss fennel and oranges with vinaigrette in a large bowl until combined well. Top with toasted hazelnuts and dried cranberries. Garnish with a few fennel fronds.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.65
Ingredient
1 navel orange
1 medium fennel bulb
¾ tablespoons white-wine vinegar
⅛ cups extra virgin olive oil
½ tablespoons orange zest
¼ cups hazelnuts
1 handful dried cranberries
Price
$0.47
$0.78
$0.06
$0.32
$0.17
$0.36
$0.43
$2.58

Nutritional Information

Quickview
166 Calories
2g Protein
11g Total Fat
16g Carbs
18% Health Score
Limit These
Calories
166k
8%

Fat
11g
18%

  Saturated Fat
1g
8%

Carbohydrates
16g
5%

  Sugar
11g
12%

Cholesterol
0.0mg
0%

Sodium
176mg
8%

Get Enough Of These
Protein
2g
4%

Vitamin K
42µg
41%

Vitamin C
29mg
35%

Manganese
0.61mg
31%

Vitamin E
2mg
18%

Fiber
3g
15%

Potassium
358mg
10%

Copper
0.19mg
9%

Folate
36µg
9%

Magnesium
26mg
7%

Phosphorus
60mg
6%

Calcium
54mg
5%

Vitamin B1
0.08mg
5%

Iron
0.92mg
5%

Vitamin B6
0.1mg
5%

Vitamin B3
0.71mg
4%

Vitamin A
169IU
3%

Vitamin B5
0.32mg
3%

Vitamin B2
0.05mg
3%

Zinc
0.34mg
2%

covered percent of daily need

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