Try this Salad Endive, Blood Orange recipe, or contribute your own.
Suggest a better descriptionBelgian Endive - Cut the in half from top to bottom, then cut into match-stick pieces
Fennel Bulb - Using a mandolin, cut in paper thin crosswise slices
Place a small bed of watercress in center of chilled plate.
Tope with endive, celery, fennel and orange segments.
Sprinkle with chopped Brazil nuts.
Drizzle Balsamic over salad either circular or zig zag pattern,
Drizzle the oil overt all (should be 1 part vinegar and 2 parts oil.
Salt and pepper to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 37 | ||
Calories from Fat: 2 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 47.9mg | 2 % | |
Potassium 370.6mg | 10 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 5.8g | ||
Protein 1.3g | 2 % | |
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: 37
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