Escarole Blood Orange and Walnut Salad Recipe

Name: Escarole Blood Orange And Walnut Salad Recipe
Total time: 10 min
Yield: 4
Cuisine: Brazilian

Recipe By Martha Stewart-2

This salad, with its blood orange vinaigrette, is sure to help beat the winter blues.

3.8

14 Rating -

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10minstotal

10minsPrep

10m.total

10m.Prep

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Ingredients for Escarole Blood Orange and Walnut Salad Recipe

1/4 Large blood orange
0.38 inch 1 medium head escarole, outer leaves discarded, remaining leaves torn into
0.06 inch 2 celery stalks, cut thick diagonally
0.13 cup Celery leaves, preferably tender inner leaves
0.08 cup Walnut halves, coarsely chopped
1/2 teaspoon Extra virgin olive oil
1/2 teaspoon Champagne vinegar
0.13 teaspoon Coarse salt
0.03 teaspoon Freshly ground pepper

Nutrition
value

117

calories per serving

10 g Fat3 g Protein3 g Carbs3 g FiberOther

Current Totals

Fat
10g
Protein
3g
Carbs
3g
Fiber
3g

MacroNutrients

Carbs
3g
Protein
3g
Fiber
3g

Fats

Fat
10g

Vitamins & Minerals

Calcium
28mg
Iron
< 1mg
Vitamin A
41mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
28mcg
Vitamin B12
0mcg
Vitamin C
6mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
31mg
Manganese
< 1mg
Phosphorus
67mg
Selenium
1mcg
Zinc
< 1mg

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

Recipe By Martha Stewart-2