To make the vinaigrette, mix together the onions or shallots, sherry vinegar, blood orange juice, mustard, and sugar. Season with salt and pepper to taste and let stand for 6 minutes. Whisk in the olive oil and set aside.
In a large bowl, combine the shredded lettuce, endive, beets, cauliflower, pomegranate seeds, green bell pepper, and herbs. Season to taste with salt and pepper. Add the crushed pita chips and vinaigrette, stirring to coat the pita and vegetables. Let stand for 5 minutes.
To serve, divide the salad among 4 bowls; garnish with blood orange sections and sprinkle with sumac.
To supreme a citrus fruit, use a knife to cut off the top and bottom of the fruit. Standing the fruit on one end, use a paring knife to remove the peel, working your way around the whole fruit. Cut between the flesh and the membrane to separate the segments from the fruit.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (99g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 124 (76%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 79.1mg||3 %|
|Potassium 160.7mg||4 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 8.4g|
|Protein 0.9g||1 %|
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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: 164
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