Endive, Beet and Red-Onion Salad
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INGREDIENTS
- 1 tb Red wine vinegar
- 1 Red onion
- 4 tb Parsley ; Finely Chopped
- 3 tb Vegetable oil
- 1 tb Dijon mustard
- 1/2 lb Raw Beets ; trimmed
- 3 md heads Belgian Endives
INSTRUCTIONS
Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. Drain and let cool. Remove the skins and slice the beets. Trim off the bottom of the endives and cut them into 1 1/2 inch strips. Drop the pieces into cold water. Drain and pat dry. Peel and slice the onion. Combine the mustard, vinegar, salt and pepper in a salad bowl. Add the oil and blend well with a wire whisk. Add the beets, endive, onion and parsley. Toss well and serve. Serves 4. From The Gazette 90/12/12.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (498g) | ||
| Recipe Makes: 4 | ||
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| Calories: 170 | ||
| Calories from Fat: 73 (43%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.1g | 11 % | |
| Saturated Fat 0.7g | 4 % | |
| Monounsaturated Fat 4.6g | ||
| Polyunsanturated Fat 2.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 219.4mg | 8 % | |
| Potassium 1485.6mg | 39 % | |
| Total Carbohydrate 21.7g | 6 % | |
| Dietary Fiber 14.5g | 58 % | |
| Sugars, other 7.3g | ||
| Protein 6.6g | 9 % | |
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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. |
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Calories per serving: 170
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