Ingredients:
- 2 stalks dark green celery, cleaned and diced (the greener the vegetable skins the more nutritous the veggie)
Directions:
- Combine all vegetable ingredients.
- Toss in a large bowl, mixing well.
- Cover and place in the refrigerator.
- Do not place dressing on greens until seconds prior to serving.
- To make the dressing:.
- Combine everything in the blender except the grapes.
- Once you have juiced the grapes, discard the pulp and add the grape juice to the blender mixture.
- Pulse on low for about 30 seconds.
- Refrigerate until seconds prior to use, then lightly drizzle over entire bowl of greens, mixing well.
- Serve in individual bowls.
- If the dressing is too tart for individual tastes offer a litte Splenda sprinkled over the top to counteract the acidity.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.92 Kcal (251 kJ) | ||
| Calories from fat | 6.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.74g | 1% | |
|---|---|---|---|
| Cholesterol | 0.08mg | 0% | |
| Sodium | 391.9mg | 16% | |
| Potassium | 433.68mg | 9% | |
| Total Carbs | 13.78g | 5% | |
| Sugars | 8.55g | 34% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 1.78g | 4% | |
| Vitamin C | 29.7mg | 49% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 36.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 37.67 Kcal (158 kJ) | ||
| Calories from fat | 4.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.46g | 1% | |
|---|---|---|---|
| Cholesterol | 0.05mg | 0% | |
| Sodium | 246.38mg | 16% | |
| Potassium | 272.65mg | 9% | |
| Total Carbs | 8.66g | 5% | |
| Sugars | 5.37g | 34% | |
| Dietary Fiber | 1.27g | 8% | |
| Protein | 1.12g | 4% | |
| Vitamin C | 18.7mg | 49% | |
| Iron | 0.8mg | 7% | |
| Calcium | 23mg | 4% | |
* 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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