Chilled Orange And Fennel Salad

1. Peel oranges, removing all of the white pith. Cut oranges into 1/4 inch slices.

2. In a small bowl, whisk together oil, vinegar, cumin, and chili powder. Set dressing asside.

3. Spread a layer of shredded romaine on a large serving platter. Cover with a layer of orange slices.

4. Cover liberally with onion slices. Top with fennel rings.

5. Spoon dressing over the salad. Serve chilled.

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Nutrient	Quantity
Total fats	111.1359 g
Protein	11.1115 g
Carbohydrates	120.0548 g
Energy	1440.179 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1338 g
Water	931.6722 g
Aspartic acid	1.1866 g
Calcium, Ca	410.411 mg
Lutein + zeaxanthin	2103.938 g
Fiber, total dietary	24.3191 g
Fatty acids, total saturated 22:0	0.0015 g
Fatty acids, total trans-polyenoic 13:0	0.0007 g
Carotene, beta	3424.702 g
Niacin	2.9775 mg
Vitamin A, RAE	330.785 g
Arginine	0.7666 g
Riboflavin	0.4304 mg
Tocopherol, beta	0.0065 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.014 g
Fatty acids, total saturated 20:1	0.0049 g
Glutamic acid	1.4161 g
Sodium, Na	100.857 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0311 g
Total lipid (fat)	111.1359 g
Manganese, Mn	0.7064 mg
Fructose	5.6914 g
Proline	0.4347 g
Fatty acids, total saturated 16:0	9.0877 g
Fatty acids, total saturated 8:0	3.597 g
Sucrose	2.1985 g
Choline, total	85.1172 mg
Sugars, total	86.7207 g
Serine	0.3217 g
Fatty acids, total saturated 10:0	4.0338 g
Fatty acids, total saturated 18:0	3.0811 g
Vitamin B-6	0.8252 mg
Selenium, Se	5.788 g
Ash	5.0191 g
Fatty acids, total saturated 18:1 undifferentiated	12.9825 g
Pantothenic acid	2.2813 mg
Phenylalanine	0.3337 g
Copper, Cu	0.5075 mg
Betaine	0.3399 mg
Thiamin	0.8232 mg
Methionine	0.1685 g
Iron, Fe	3.777 mg
Carbohydrate, by difference	120.0548 g
Phosphorus, P	210.079 mg
Folate, total	337.086 g
Tocopherol, gamma	0.2613 mg
Lycopene	0.567 g
Alanine	0.4687 g
Valine	0.3938 g
Fatty acids, total saturated 18:2 undifferentiated	2.1999 g
Glycine	0.8161 g
Carotene, alpha	140.91 g
Glucose (dextrose)	6.9975 g
Fatty acids, total saturated 14:0	17.8903 g
Zinc, Zn	1.2622 mg
Isoleucine	0.2545 g
Tocopherol, delta	0.0047 mg
Fatty acids, total saturated 12:0	51.2326 g
Fatty acids, total polyunsaturated	2.3337 g
Tocotrienol, gamma	0.077 mg
Leucine	0.2843 g
Tocotrienol, alpha	0.1905 mg
Vitamin A, IU	6653.32 IU
Folate, DFE	337.086 g
Tryptophan	0.1065 g
Vitamin C, total ascorbic acid	426.9166 mg
Phytosterols	140.219 mg
Fatty acids, total polyunsaturated 18:1 c	0.0841 g
Fatty acids, total saturated 20:0	0.0015 g
Fatty acids, total saturated 6:0	0.2184 g
Tyrosine	0.1706 g
Vitamin K (phylloquinone)	78.9453 g
Fatty acids, total saturated	89.1596 g
Histidine	0.1838 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0004 g
Fatty acids, total monounsaturated	13.0183 g
Threonine	0.1889 g
Folate, food	337.086 g
Fatty acids, total polyunsaturated 17:0	0.0004 g
Cryptoxanthin, beta	985.11 g
Vitamin E (alpha-tocopherol)	6.7401 mg
Magnesium, Mg	120.929 mg
Lysine	0.4866 g
Potassium, K	1953.408 mg
Cystine	0.0933 g
Fluoride, F	2.42 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Orange	8	360.96	90.24	0.9216
Onion	2	88	20.548	0.22
Balsamic vinegar	2 tablespoons	28.16	5.4496	0
Romaine lettuce	1	7.99	1.5463	0.141
Vegetable oil	0.5 cup	939.58	0	109
chili powder	1 teaspoon	7.614	1.3419	0.3856
cumin	1 teaspoon	7.875	0.929	0.4677
fennel bulb	1	0	0	0