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Spinach, Endive, and Tangelo Salad Recipe

Spinach, Endive, and Tangelo Salad Recipe

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Ingredients:

Serving

2 tbsp torn mint leaves
1 1/2 tsp grated tangelo rind
1 tbsp fresh tangelo juice
2 tsp thinly sliced green onions
1/2 tsp champagne vinegar
1/4 tsp salt
2 tbsp walnut oil
4 cups baby spinach leaves
3/4 cup sliced peeled tangelo
2 heads belgian endive, halved and thinly sliced
1/3 cup walnuts, toasted
1/4 tsp freshly ground black pepper

Directions:

Combine first 6 ingredients in a medium bowl. Gradually add walnut oil, stirring constantly with a whisk.
Combine spinach, tangelo slices, and endive in a large bowl. Drizzle dressing over salad, tossing to coat. Arrange 1 cup salad on each of 6 salad plates, and sprinkle evenly with walnuts and black pepper. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	275.21 Kcal (1152 kJ)
Calories from fat	77.33 Kcal
		% Daily Value*
Total Fat	8.59g	13%
Sodium	343.63mg	14%
Potassium	205.67mg	4%
Total Carbs	39.92g	13%
Sugars	2.88g	12%
Dietary Fiber	36.14g	145%
Protein	14.11g	28%
Vitamin C	114.4mg	191%
Iron	12.4mg	69%
Calcium	498.5mg	50%

Amount Per 100 g
Calories	26.36 Kcal (110 kJ)
Calories from fat	7.41 Kcal
		% Daily Value*
Total Fat	0.82g	13%
Sodium	32.91mg	14%
Potassium	19.7mg	4%
Total Carbs	3.82g	13%
Sugars	0.28g	12%
Dietary Fiber	3.46g	145%
Protein	1.35g	28%
Vitamin C	11mg	191%
Iron	1.2mg	69%
Calcium	47.7mg	50%

* 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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