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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      Nature's Food Patch Market & Café

      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.