Try this Walnut Orange Salad recipe, or contribute your own.
Suggest a better descriptionAt least 1 1/2 hours before serving, peel and section the oranges. With a serrated knife or citrus knife, remove the membrane lining from each orange segment. Place oranges in a bowl and squeeze all excess juice from the remaining lining over the oranges. Discard any membrane and pick out seeds, if necessary. Drizzle honey and sprinkle cinnamon over oranges, cover and let stand at room temperature for at least 1 hour. Clean greens and pat dry. Break into bite size pieces and toss well with onions, radishes and nuts in a large bowl. Drizzle olive oil over salad and toss to distribute. Season to taste with salt and freshly ground pepper. Just before serving, add the oranges and all their liquid. Mix well.
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Serving Size: 1 Serving (1994g) | ||
Recipe Makes: 1 | ||
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Calories: 2141 | ||
Calories from Fat: 1420 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 157.7g | 210 % | |
Saturated Fat 15.4g | 77 % | |
Monounsaturated Fat 27.7g | ||
Polyunsanturated Fat 107.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 208.6mg | 7 % | |
Potassium 3386.3mg | 89 % | |
Total Carbohydrate 176.9g | 52 % | |
Dietary Fiber 46.1g | 184 % | |
Sugars, other 130.7g | ||
Protein 46.3g | 66 % | |
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: 2141
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