orange vinaigrette brings out the delicate sweetness of Romanesco and doesn't mask it's pretty color
1. Steam Romanesco florets till tender-crisp, 8 min. Transfer to colander and rinse with cold water.
2. Whisk vinegar, oil, orange zest and juice, capers, salt and pepper together. Add remaining ingredients and stir to coat.
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 212 | ||
Calories from Fat: 184 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.5g | 27 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 566.8mg | 20 % | |
Potassium 155.6mg | 4 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 7g | ||
Protein 0.7g | 1 % | |
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: 212
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