GARNISHES: Bibb lettuce leaves, carrot curls, pomegranate seeds, chopped chives Blanch Chiogga beets until tender and chill in ice bath. With a paring knife, peel and wedge blood oranges, removing all membrane. Mix ingredients for vinaigrette and let infuse for at least 2 hours. In a small mixing bowl, toss beets, blood orange wedges and red onions with vinaigrette. Place Bibb lettuce leaves on center of plate and top with salad. Top salad with carrot curls. Sprinkle perimeter of salad with pomegranate seeds, chopped chives and drizzle with blood orange juice. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams
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|Serving Size: 1 Serving (1164g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1001 (72%)|
|Amt Per Serving||% DV|
|Total Fat 111.3g||148 %|
|Saturated Fat 12.3g||62 %|
|Monounsaturated Fat 54.4g|
|Polyunsanturated Fat 39.1g|
|Cholesterol 0mg||0 %|
|Sodium 515.5mg||18 %|
|Potassium 1644.8mg||43 %|
|Total Carbohydrate 104.7g||31 %|
|Dietary Fiber 24g||96 %|
|Sugars, other 80.7g|
|Protein 9.7g||14 %|
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Calories per serving: 1391
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