Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.5% of RDA
• Calories: 3.0% of RDA
• Carbs: 2.4% of RDA
• Fat (total lipid): 5.3% of RDA
• Fiber: 5.3% of RDA
• Fructose: 4.2% of RDA
• Protein: 0.9% of RDA
• Sodium: 0.6% of RDA
• Sugar: 13.1% of RDA
• Vitamin A (IU): 5.4% of RDA
• Vitamin B6: 1.9% of RDA
• Vitamin C: 3.3% of RDA
• Iron: 0.8% of RDA
• Magnesium: 3.3% of RDA
• Manganese: 4.2% of RDA
• Niacin: 1.1% of RDA
• Potassium: 3.2% of RDA
• Zinc: 1.4% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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TO PREPARE FENNEL
Trim and remove the stalks. Pluck some of the fronds and reserve for garnish.
Use a vegetable peeler to peel just the outer stringy layer around the bulb.
Cut the fennel bulb in half. Make a "tee-pee" cut to remove the core.
MAKING THE SALAD
Thinly slice the fennel bulb on a mandolin.
Core and thinly slice the pear.
Stem and chop the mint.
Combine the shaved fennel, pear, and mint with the walnuts, Champagne vinegar, and reserved fennel fronds. Use your hands to toss well.
NOTES, TIPS, TRICKS, HINTS, ETC:
You can save the core and stalks for flavoring stocks or soups. Simply place in a sealable plastic bag and freeze until ready to make stock. Don't use tongs or spoons to toss the salad as they might bruise the pear. Your hands are your best tools.
This recipe has the following nutrient totals:
Protein 1.03 g
Carbohydrates 6.54 g
Iron 0.14 mg
Fiber 1.49 g
Calcium 4.79 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.