Try this Grapefruit and Blood Orange Salad recipe, or contribute your own.
Suggest a better description(Alice Waters, Chez Panisse) Peel 4 blood oranges and slice thinly into rounds, reserving remaining 2 oranges for juice. Peel and section grapefruit. Line plates with radicchio. Arrange orange and grapefruit over radicchio. Chill. Pour Vinaigrette over salad when ready to serve. Makes 4 servings. Vinaigrette: Combine orange juice, balsamic vinegar, Champagne vinegar, lemon juice, salt and pepper. Let stand 10 minutes, then stir in oil. Posted to FOODWINE Digest 14 Feb 97 by "Ted D. Conley"
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Serving Size: 1 Serving (877g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 624 | ||
Calories from Fat: 252 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28g | 37 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 19.9g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 1495.6mg | 39 % | |
Total Carbohydrate 96.1g | 28 % | |
Dietary Fiber 19.2g | 77 % | |
Sugars, other 77g | ||
Protein 7.7g | 11 % | |
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: 624
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