Fennel And Orange Salad (Italy)

1. Peel oranges over a bowl with a knife, removing the peel & white membrane, then roughly chopping the whole orange; reserve any juice.

2. Put orange pieces in a bowl with fennel & scallions.

3. In another container, whisk together the reserved juice with the cumin, salt & oil, then toss with the salad. Adjust seasonings & serve.

4. For a change of pace, omit the scallions & cumin & add 1/4 cup or more of quality black olives, pitted & chopped, along with 1/2 teaspoon of fresh thyme leaves (or a pinch of dried thyme).

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Nutrient	Quantity
Total fats	1.9209 g
Protein	12.7824 g
Carbohydrates	109.429 g
Energy	449.795 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0672 g
Water	908.1393 g
Aspartic acid	1.346 g
Calcium, Ca	529.951 mg
Lutein + zeaxanthin	4369.848 g
Fiber, total dietary	25.6845 g
Carotene, beta	2332.562 g
Niacin	3.7467 mg
Vitamin A, RAE	232.304 g
Arginine	0.8744 g
Riboflavin	0.5413 mg
Fatty acids, total saturated 20:1	0.0045 g
Glutamic acid	1.8258 g
Sodium, Na	51.528 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0266 g
Total lipid (fat)	1.9209 g
Manganese, Mn	0.734 mg
Proline	0.7016 g
Fatty acids, total saturated 16:0	0.2036 g
Choline, total	79.4427 mg
Sugars, total	75.8533 g
Serine	0.4815 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	0.0162 g
Vitamin B-6	0.6337 mg
Selenium, Se	5.5892 g
Ash	5.8284 g
Fatty acids, total saturated 18:1 undifferentiated	0.5142 g
Pantothenic acid	2.065 mg
Phenylalanine	0.4052 g
Copper, Cu	0.5984 mg
Thiamin	0.8185 mg
Methionine	0.2072 g
Iron, Fe	6.5696 mg
Carbohydrate, by difference	109.429 g
Phosphorus, P	224.519 mg
Folate, total	413.01 g
Alanine	0.614 g
Valine	0.5374 g
Fatty acids, total saturated 18:2 undifferentiated	0.4077 g
Glycine	0.9648 g
Carotene, alpha	80.96 g
Fatty acids, total saturated 14:0	0.0034 g
Zinc, Zn	1.786 mg
Isoleucine	0.415 g
Fatty acids, total saturated 12:0	0.0004 g
Fatty acids, total polyunsaturated	0.4749 g
Leucine	0.4963 g
Vitamin A, IU	4673.67 IU
Folate, DFE	413.01 g
Tryptophan	0.1262 g
Vitamin C, total ascorbic acid	448.1137 mg
Phytosterols	1.428 mg
Tyrosine	0.2768 g
Vitamin K (phylloquinone)	621.1134 g
Fatty acids, total saturated	0.2386 g
Histidine	0.2285 g
Fatty acids, total monounsaturated	0.5451 g
Threonine	0.3264 g
Folate, food	413.01 g
Cryptoxanthin, beta	853.76 g
Vitamin E (alpha-tocopherol)	3.0447 mg
Magnesium, Mg	141.286 mg
Lysine	0.6189 g
Potassium, K	2197.708 mg
Cystine	0.0736 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 dash	0	0	0
Orange	4	345.92	86.48	0.8832
Extra virgin olive oil	3 tablespoons	0	0	0
cumin	1 teaspoon	7.875	0.929	0.4677
fennel bulb	1	0	0	0
scallion	3	96	22.02	0.57