Fennel and blood orange salad with toasted pistachios Recipe
Servings: 2
Ingredients
- 1 large bulb of fennel
- 2 blood oranges
- a handful of pistachios, shelled
- FOR THE DRESSING:
- 1/3 cup extra virgin olive oil
- 4 Tbsp apple cider vinegar
- 1 tsp wholegrain mustard
- 1 tsp runny honey
- Salt and black pepper
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 2 servings | |
| Calories 326 | |
| Calories from Fat 319 | 98% |
| Total Fat 36.08g | 45% |
| Saturated Fat 4.98g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 24mg | 1% |
| Total Carbs 0.33g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.13g | 0% |
| Protein 0.04g | 0% |
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