3 Vegetables
1/2 Fat
1: Dressing: In large mixing bowl, whisk together olive oil, lemon juice, water, oregano, pepper, garlic, and honey.
2: Add arugula and gently toss.
3: Divide into 4 servings and top each salad with equal amounts garbanzo beans, chopped hearts of palm, and tomato.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (307g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 219 | ||
Calories from Fat: 42 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.8mg | 0 % | |
Potassium 522.7mg | 14 % | |
Total Carbohydrate 35.6g | 10 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 25.9g | ||
Protein 10.4g | 15 % | |
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: 219
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