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Fennel, Orange and Beet Salad with Pecans
Fennel, Orange and Beet Salad with Pecans
Course
Salad
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Servings
4
(click to scale)
Calories
430
kcal
Ingredients
1
cup
canned garbanzo beans
drained and rinsed
1/2
cup
crumbled feta cheese
8
cups
spring mix lettuce
2
Tbsp
olive oil
2
Tbsp
balsamic vinegar
5
oz
fresh cucumbers
peeled and sliced thin
1/2
cup
pecan halves
chopped
1
each
avocados
diced
2
cups
fresh red beets
peeled and cubed
3
cups
fresh fennel
julienne sliced
2
each
fresh oranges
Instructions
Steam or boil beets for 20-30 minutes depending on their size until fork tender.
Thinly slice oranges. Combine all ingredients in a large bowl and toss well.
Notes
Portion: 3 cups
Nutrition
Calories:
430
kcal
|
Carbohydrates:
39
g
|
Protein:
12
g
|
Fat:
28
g
|
Saturated Fat:
5
g
|
Sodium:
400
mg
|
Fiber:
13
g
|
Sugar:
18
g