Directions:
- Make Vinaigrette:
- In a bowl, whisk the salt, pepper, mustard, and balsamic.
- Slowly whisk in the oil until the dressing emulsifies.
- Store in a screw-top jar in the refrigerator for up to 1 month.
- Makes about 1 cup.
- Make Salad:
- Toss escarole, fennel, orange and orange zest lightly together.
- Dress with Vinaigrette.
- Sprinkle Feta or soy feta on dressed salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1545.43 Kcal (6470 kJ) | ||
| Calories from fat | 1398.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 155.35g | 239% | |
|---|---|---|---|
| Cholesterol | 4.96mg | 2% | |
| Sodium | 4532.56mg | 189% | |
| Potassium | 1138.07mg | 24% | |
| Total Carbs | 40.82g | 14% | |
| Sugars | 24.52g | 98% | |
| Dietary Fiber | 5.18g | 21% | |
| Protein | 7.41g | 15% | |
| Vitamin C | 89.3mg | 149% | |
| Iron | 1.8mg | 10% | |
| Calcium | 183.8mg | 18% | |
| Amount Per 100 g | |||
| Calories | 164.63 Kcal (689 kJ) | ||
| Calories from fat | 148.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.55g | 239% | |
|---|---|---|---|
| Cholesterol | 0.53mg | 2% | |
| Sodium | 482.83mg | 189% | |
| Potassium | 121.23mg | 24% | |
| Total Carbs | 4.35g | 14% | |
| Sugars | 2.61g | 98% | |
| Dietary Fiber | 0.55g | 21% | |
| Protein | 0.79g | 15% | |
| Vitamin C | 9.5mg | 149% | |
| Iron | 0.2mg | 10% | |
| Calcium | 19.6mg | 18% | |
* 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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