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Suggest a better descriptionWhisk first 4 ingredients together in small bowl. Season dressing to taste with salt and white pepper. Using small sharp knife, remove peel and white pith from grapefruits. Working over large bowl to catch juices, cut between membranes to release segments. Squeeze juice from membranes into bowl. Reserve juice and segments separately. Trim base from endive heads and separate into spears. (Can be prepared 1 day ahead. Cover dressing, grapefruit juice and endive separately and refrigerate.) Place sliced radicchio on platter. Arrange endive spears in rows atop radicchio. Thinly slice avocados. Dip avocado slices into reserved grapefruit juice. Fill each endive spear with 1 avocado slice and top with 1 grapefruit segment. Whisk chopped fresh chives into dressing and drizzle over salad. Sprinkle with toasted chopped walnuts. Serves 6. Bon Appetit April 1991
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Serving Size: 1 Serving (983g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1058 | ||
Calories from Fat: 674 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 74.8g | 100 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 18.9g | ||
Polyunsanturated Fat 44.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.5mg | 0 % | |
Potassium 1933.3mg | 51 % | |
Total Carbohydrate 82.7g | 24 % | |
Dietary Fiber 18.4g | 73 % | |
Sugars, other 64.4g | ||
Protein 36.9g | 53 % | |
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: 1058
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