Ingredients For Fall Salad With Sherry Vinaigrette Recipe
0.75 cup Pecans
0.5 cup Sherry vinegar
0.25 cup Dijon mustard
2 tablespoon Honey
1 teaspoon Thyme leaves
1.5 cup Extra virgin olive oil
Sea salt
Black pepper
1 Head of red leaf lettuce, leaves torn
2 Heads of treviso or radicchio, cored and leaves torn
1 Head of frisee, white and light green leaves only
2 Fuyu persimmons, cored and very thinly sliced crosswise on a mandoline
1 Pink lady apple, cored and very thinly sliced on a mandoline
1 Medium fennel bulb, cored and very thinly sliced on a mandoline
Nutrition value
526
calories per serving
50 g Fat5 g Protein19 g Carbs11 g FiberOther
Current Totals
50 g Fat
5 g Protein
19 g Carbs
11 g Fiber
MacroNutrients
Carbs
19 g
Protein
5 g
Fiber
11 g
Fats
Fat
50 g
Vitamins & Minerals
Calcium
336 mg
Iron
7 mg
Vitamin A
102 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
10 mcg
Vitamin B12
0 mcg
Vitamin C
9 mg
Vitamin E
6 mg
Copper
0 mcg
Magnesium
112 mg
Manganese
2 mg
Phosphorus
172 mg
Selenium
2 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
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