Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
A nice brunch or luncheon salad.
Diet Types: Raw Foods, Vegan, Vegetarian
Ingredients:
  • 1 large bulb fennel, 1/4
  • 1 small carrot, 1/4
  • 1-2 tablespoons fine, feathery leaves from center of fennel, minced
  • 1/2 small bulb jicima, peeled and 1/4
  • 1/4 cup orange juice
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons Balsamic Vinegar
  • pinch of salt
  • Serves: 4
    Cooking Time: Under 30 minutes
    Instructions:
    Place vegetables in a large salad bowl. Combine dressing ingredients and pour over vegetables and toss gently. Chill for 30 minutes.

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    Nutrition Facts

    Serving Size: 1
    Servings per Recipe: 4
    Amount Per Serving 
    Calories 109
    Calories from Fat 63
     % Daily Value*
    Total Fat 7g11%
      Saturated Fat 1g4%
      Mono Fat 5g 
    Sodium 76mg3%
    Total Carbs 11g4%
      Dietary Fiber 5g18%
    Protein 1g 
    Iron6%
    Calcium4%
    Vitamin B-65%
    Vitamin C28%
    Vitamin E6%
    Vitamin A36%
    Selenium2%
    Manganese10%
    Copper5%
    Zinc1%
    Pantothenic acid3%
    Niacin4%
    Folate7%
    Potassium11%
    Phosphorus5%
    Magnesium5%
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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