Italian Radicchio &Amp; Fennel Salad

1. Clean the fennel Bulb, cut off the top leaves and the rough bottom.

2. Cut the bulb into 1/2" strips.

3. Arrange Lettuce, olives and fennel artistically on a serving plate.

4. Combine in a blender or food processor the dressing ingredients, blend& process 10 seconds.

5. Season with salt and a dash of sugar.

6. Pour over the salad& serve.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	0.2783 g
Protein	6.2354 g
Carbohydrates	3.1312 g
Energy	38.9188 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0126 g
Water	73.5751 g
Calcium, Ca	41.9828 mg
Lutein + zeaxanthin	3535.0875 g
Fiber, total dietary	0.4058 g
Carotene, beta	6.5525 g
Niacin	0.4276 mg
Vitamin A, RAE	8.9 g
Arginine	0.042 g
Riboflavin	0.056 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Sodium, Na	28.2278 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0042 g
Total lipid (fat)	0.2783 g
Manganese, Mn	0.0571 mg
Fructose	0.1678 g
Fatty acids, total saturated 16:0	0.0481 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.3508 g
Choline, total	23.5544 mg
Sugars, total	0.9095 g
Fatty acids, total saturated 10:0	0.003 g
Fatty acids, total saturated 18:0	0.0117 g
Fatty acids, total saturated 20:4 undifferentiated	0.0147 g
Vitamin B-6	0.0638 mg
Selenium, Se	5.1352 g
Ash	0.6525 g
Fatty acids, total saturated 18:1 undifferentiated	0.0233 g
Pantothenic acid	0.1276 mg
Phenylalanine	0.0136 g
Copper, Cu	0.2096 mg
Thiamin	0.0441 mg
Retinol	8.5 g
Methionine	0.0032 g
Iron, Fe	0.638 mg
Carbohydrate, by difference	3.1312 g
Phosphorus, P	68.2229 mg
Folate, total	31.3 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0065 g
Cholesterol	14.1667 mg
Valine	0.026 g
Fatty acids, total saturated 18:2 undifferentiated	0.0484 g
Glucose (dextrose)	0.151 g
Fatty acids, total saturated 14:0	0.0021 g
Zinc, Zn	0.539 mg
Isoleucine	0.034 g
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	0.0954 g
Fatty acids, total saturated 14:1	0.0003 g
Leucine	0.0248 g
Vitamin A, IU	40.0483 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	31.3 g
Tryptophan	0.0104 g
Vitamin C, total ascorbic acid	9.1018 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Vitamin B-12	0.2833 g
Vitamin K (phylloquinone)	102.1083 g
Fatty acids, total saturated	0.0661 g
Histidine	0.0096 g
Fatty acids, total monounsaturated	0.0298 g
Threonine	0.016 g
Folate, food	31.3 g
Cryptoxanthin, beta	0.61 g
Vitamin E (alpha-tocopherol)	1.0686 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0094 g
Magnesium, Mg	11.7875 mg
Lysine	0.0224 g
Potassium, K	201.7576 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 pinch	1.1471	0.2869	0
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
salt pepper	0	25.2167	0	0.1417
black olive	1 ounce	25.2167	0	0.1417
fennel bulb	1	0	0	0
anchovy	1	0	0	0
radicchio	1	9.2	1.792	0.1
lite olive oil	0.25 cup	25.2167	0	0.1417