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Spinach and Endive Salad With Frangelico Vinaigrette Recipe

Spinach and Endive Salad With Frangelico Vinaigrette Recipe

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Spinach and Endive Salad With Frangelico Vinaigrette

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Ingredients:

Serving

3 cups baby spinach, washed and dried
1 belgian endive , cut crosswise into 1/2-inch-3/4-inch-inch strips
1 mandarin orange, peeled and cut into segments (canned mandarin okay)
1 tbsp frangelico
1 tbsp olive oil
2 tbsp fresh lemon juice
1 pinch salt
cracked black pepper , to taste
2 tbsp hazelnuts, toasted and coarsely chopped

Directions:

Whisk the vinaigrette ingredients together in a non-reactive bowl and allow to marinate at least 1 hour for best flavor.
Toss the salad ingredients together gently.
Arrange on two chilled salad plates.
Garnish with the toasted hazelnuts.
Lightly drizzle with the vinaigrette.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1718.65 Kcal (7196 kJ)
Calories from fat	166.37 Kcal
		% Daily Value*
Total Fat	18.49g	28%
Sodium	523.26mg	22%
Potassium	1472.1mg	31%
Total Carbs	326.98g	109%
Sugars	16.23g	65%
Dietary Fiber	92.54g	370%
Protein	64.96g	130%
Vitamin C	156.7mg	261%
Iron	24.8mg	138%
Calcium	923.3mg	92%

Amount Per 100 g
Calories	90.15 Kcal (377 kJ)
Calories from fat	8.73 Kcal
		% Daily Value*
Total Fat	0.97g	28%
Sodium	27.45mg	22%
Potassium	77.22mg	31%
Total Carbs	17.15g	109%
Sugars	0.85g	65%
Dietary Fiber	4.85g	370%
Protein	3.41g	130%
Vitamin C	8.2mg	261%
Iron	1.3mg	138%
Calcium	48.4mg	92%

* 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.

Tastes

salty
savory
bitter
sweet

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