Directions:
- Use a vegetable peeler to remove rind from 2 oranges; cut rind into thin strips.
- Cook rind in boiling water 1 minute; drain and set aside.
- Peel and section all oranges.
- Set the sections aside.
- Combine vinegar and next 6 ingredients, stirring with a wire whisk.
- Arrange 1 cup endive and 1/2 cup lamb's-quarters on each of 4 salad plates.
- Top each salad with 1/2 cup orange sections and orange rind strips.
- Drizzle each salad with 1 tablespoon vinegar mixture, and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 534.52 Kcal (2238 kJ) | ||
| Calories from fat | 139.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.55g | 24% | |
|---|---|---|---|
| Cholesterol | 32.5mg | 11% | |
| Sodium | 196.43mg | 8% | |
| Potassium | 1157.91mg | 25% | |
| Total Carbs | 96.26g | 32% | |
| Sugars | 59.67g | 239% | |
| Dietary Fiber | 21.44g | 86% | |
| Protein | 13.47g | 27% | |
| Vitamin C | 298.7mg | 498% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 5mg | 28% | |
| Calcium | 644.4mg | 64% | |
| Amount Per 100 g | |||
| Calories | 75.03 Kcal (314 kJ) | ||
| Calories from fat | 19.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.18g | 24% | |
|---|---|---|---|
| Cholesterol | 4.56mg | 11% | |
| Sodium | 27.57mg | 8% | |
| Potassium | 162.53mg | 25% | |
| Total Carbs | 13.51g | 32% | |
| Sugars | 8.38g | 239% | |
| Dietary Fiber | 3.01g | 86% | |
| Protein | 1.89g | 27% | |
| Vitamin C | 41.9mg | 498% | |
| Vitamin A | 0.2mg | 39% | |
| Iron | 0.7mg | 28% | |
| Calcium | 90.4mg | 64% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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