Ingredients For Escarole Blood Orange and Walnut Salad Recipe
1 Large blood orange
1.5 inch 1 medium head escarole, outer leaves discarded, remaining leaves torn into
0.25 inch 2 celery stalks, cut thick diagonally
0.5 cup Celery leaves, preferably tender inner leaves
0.33000000000000007 cup Walnut halves, coarsely chopped
2 teaspoon Extra virgin olive oil
2 teaspoon Champagne vinegar
0.5 teaspoon Coarse salt
0.1200000000000001 teaspoon Freshly ground pepper
Nutrition value
117
calories per serving
10 g Fat3 g Protein3 g Carbs3 g FiberOther
Current Totals
10 g Fat
3 g Protein
3 g Carbs
3 g Fiber
MacroNutrients
Carbs
3 g
Protein
3 g
Fiber
3 g
Fats
Fat
10 g
Vitamins & Minerals
Calcium
28 mg
Iron
1 mg
Vitamin A
41 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
28 mcg
Vitamin B12
0 mcg
Vitamin C
6 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
31 mg
Manganese
1 mg
Phosphorus
67 mg
Selenium
1 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment