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Picture of Fennel, Orange, and Roasted Pepper Salad Recipe
caribbean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1108 kcal 55 %
  • Fat 84 g 129 %
  • Saturated 12 g 59 %
  • Carbs 93 g 31 %
  • Fiber 27 g 108 %
  • Protein 13 g 27 %
  • Cholesterol 0 mg 0 %
  • Sodium 198 mg 8 %
  • Calcium 498 mg 50 %
  • Magnesium 182 mg 43 %
  • Potassium 3030 mg 64 %
  • Iron 6 mg 34 %
  • Zinc 2 mg 20 %
  • Phosphorus 346 mg 49 %
  • Vitamin A 831 µg 92 %
  • Vitamin C 681 mg 756 %
  • Thiamin (B1) 1 mg 49 %
  • Riboflavin (B2) 1 mg 48 %
  • Niacin (B3) 7 mg 41 %
  • Vitamin B6 1 mg 109 %
  • Folate equivalent (total) 457 µg 114 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 20 mg 132 %
  • Vitamin K 375 µg 312 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Fennel, Orange, and Roasted Pepper Salad Recipe

Ingredients

  • 2 large red bell peppers, halved with tops and seeds removed
  • 10 Tasmanian pepper berries, crushed well
  • 2 tablespoons lemon juice
  • 6 tablespoons mild olive oil
  • 4 ounces arugula
  • 1 large fennel bulb, thinly sliced
  • 2 large oranges, segmented

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