Try this Beet and Cucumber Salad with Orange Dressing recipe, or contribute your own.
Suggest a better descriptionSeparate the head of leafy green lettuce into individual leaves. Wash and blot dry with paper toweling. Gather half the leaves together and then cut crosswise into 1 inch wide strips. Repeat with the romaine lettuce. Alternate whole leaves of the lettuce and romaine around the inside edge of a large salad bowl. Fill the center with shredded lettuce and romaine. Cover with damp paper toweling. Refrigerate until serving time. Scrub and cut the cucumber in half lengthwise; cut crosswise into thin half-moons. Place in plastic bag and refrigerate. Combine orange juice, lemon juice, honey, mustard, orange rind and salt in small bowl. Whisk in oil until well blended. Refrigerate until ready to use. Pour about half the dressing over lettuce strips; toss to coat. Arrange cucumbers in circles in center; arrange shredded beet around cucumber. Serve with remaining dressing.
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Serving Size: 1 Serving (1000g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1042 | ||
Calories from Fat: 899 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 99.8g | 133 % | |
Saturated Fat 7.5g | 37 % | |
Monounsaturated Fat 62g | ||
Polyunsanturated Fat 28.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 166.1mg | 6 % | |
Potassium 1734.1mg | 46 % | |
Total Carbohydrate 39.3g | 12 % | |
Dietary Fiber 14.5g | 58 % | |
Sugars, other 24.8g | ||
Protein 8.9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1042
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