Endive and fennel salad with mint and orange-blossom dressing (recipe)

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Endive and fennel salad with mint and orange-blossom dressing (recipe)
NameEndive and fennel salad with mint and orange-blossom dressing
IngredientsEndives Fennel bulbs Mint leaf Garlic cloves Olive oil Lemon juice Lime juice Honey
Preptime (in hours)0.333333333
Totaltime (in hours)0.333333333
Keto friendlinessKeto friendly
Calories126.5
Fat7.4
Protein4
Carbohydrate14.2
Fiber9.8
Net carbohydrates4.4
Sugar1.5
Saturated fat1.1
Cholesterol (mg)0
Sodium87.2
Servings8
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
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Endive and fennel salad with mint and orange-blossom dressing (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!

Endive and fennel salad with mint and orange-blossom dressing (recipe)


  1. Slice an inch off the stem of the endives and the outer leaves will fall away. Peel away the others until just the cores are left. Slice the cores into quarters. Rinse the leaves, then pat them dry and place in a large bowl.
  2. Cut the fennel bulbs in half and slice into semicircular slivers, right up to and including the fluffy green part. Add to the endives, along with the mint leaves.
  3. For the dressing, pound the garlic using a pestle and mortar until it starts to break down. Slowly add the olive oil and stir with the pestle, then add the lemon and lime juice. The ratio of lemon to oil is a personal preference, so experiment. Next, add the honey and orange-blossom water, and season. Toss into the salad just before serving
  4. )

    Food tags
    Southwest Asia (middle East), Asian,, Beginner Cook, Easy



Keto-meter rating
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Time:
Prep Time in Hours and Mins:20M

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Contributors: Prab R. Tumpati, MD