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Vitacost Himalayan Pink Salt - Fine -- 11 oz (312 g)

Vitacost Himalayan Pink Salt - Fine
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Vitacost Himalayan Pink Salt - Fine -- 11 oz (312 g)

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Vitacost Himalayan Pink Salt - Fine Description

Still using the same old table salt? It's time to shake things up!

When it comes to seasoning your favorite foods, this Himalayan pink salt is the perfect pick.


Keep dry and at room temperature (59°- 86° F [15° - 30°C]).
Free Of
BPA, gluten.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/4 teaspoon (1.5 g)
Servings per Container: 208
Amount Per Serving% Daily Value
Total Fat0 g0%
Sodium530 mg22%
Total Carbohydrate0 g0%
Protein0 HCU
*Percent Daily Values are based on a 2,000 calorie diet.
Other Ingredients: Himalayan pink salt.

This salt does not supply iodine. A necessary nutrient.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Roasted Fennel With Citrus-Walnut Dressing

Looking for a beautiful, fresh and flavorful entrée salad for your table? This roasted fennel recipe is memorable for its distinct anise-like aroma and flavor. Roasting fennel adds sweetness and pairs perfectly with the tart, bright notes of this homemade citrus-walnut dressing. After roasting with walnuts, serve fennel atop a large platter garnished with fennel fronds. For convenience, make the components of this dish in advance and plate when you’re ready to serve. A Decorative White Platter Has Roasted Fennel, Orange Segments, Walnut Pieces and Garnish to Represent a Roasted Fennel Recipe |

Roasted Fennel With Citrus-Walnut Dressing

  • 2 fennel bulbs (medium sized)
  • 2 Tbsp. olive oil
  • 1 tsp. chili powder
  • Pinch cayenne pepper
  • 1/2 tsp. salt
  • Black pepper to taste (freshly ground)
  • 1/2 cup walnuts (roughly chopped)

Citrus-Walnut Dressing

  • 1 orange (zested)
  • 4 Tbsp. fresh orange juice
  • 2 Tbsp. olive oil
  • 2 Tbsp. walnut oil
  • 1/4 tsp. salt
  • Black pepper to taste (freshly ground)


  • 1 naval orange (peeled and cut or segmented)
  • Fennel fronds (chopped)
  1. Preheat oven to 400 degrees F. Line sheet pan with parchment paper and set aside.
  2. Prepare fennel bulbs by cutting off stalks, fronds and root ends. Discard stalks and roots, and coarsely chop fronds to use as garnish. Cut fennel in half lengthwise then into wedges. (Note: To keep each wedge intact, cut through the inner core.)
  3. In medium bowl, toss fennel wedges with olive oil, chili powder, cayenne, salt and pepper until evenly coated.
  4. On prepared sheet pan, arrange seasoned fennel in single layer and roast 30 minutes or until fennel is brown and soft.
  5. Flip fennel, sprinkle walnuts on top and continue roasting 15 minutes.
  6. While fennel roasts, prepare citrus dressing. In small bowl whisk together orange zest, orange juice, olive oil, walnut oil, salt and pepper.
  7. To serve, arrange roasted fennel and orange slices on large platter, garnish with toasted walnuts, chopped fennel fronds and citrus walnut dressing. Top with fresh black pepper.
  • Serve on top of baby arugula or watercress for a plated first-course salad.
  • Grab these ingredients and more at


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