Directions:
- Heat the olive oil in a skillet over medium heat. Cook the cabbage, carrot, squash, bell pepper, and onion in the oil until the onion is translucent, 5 to 7 minutes. Stir the red wine, almonds, and walnuts into the vegetable mixture, reduce heat to low, and simmer 5 minutes.
- While the vegetable mixture simmers, heat a small skillet over medium heat; cook the peach slices in the skillet until completely warmed, about 5 minutes.
- Place 2 cups of the baby greens on each of 2 plates. Top each portion of the greens with about half of the vegetable mixture and the warmed peaches. Drizzle each salad with about half of the raspberry vinaigrette. Serve promptly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 537.94 Kcal (2252 kJ) | ||
| Calories from fat | 337.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.47g | 58% | |
|---|---|---|---|
| Sodium | 144.34mg | 6% | |
| Potassium | 784.08mg | 17% | |
| Total Carbs | 35.69g | 12% | |
| Sugars | 22.55g | 90% | |
| Dietary Fiber | 8.08g | 32% | |
| Protein | 9.83g | 20% | |
| Vitamin C | 63.4mg | 106% | |
| Vitamin A | 1mg | 33% | |
| Iron | 13.9mg | 77% | |
| Calcium | 95.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 134.02 Kcal (561 kJ) | ||
| Calories from fat | 84.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.34g | 58% | |
|---|---|---|---|
| Sodium | 35.96mg | 6% | |
| Potassium | 195.35mg | 17% | |
| Total Carbs | 8.89g | 12% | |
| Sugars | 5.62g | 90% | |
| Dietary Fiber | 2.01g | 32% | |
| Protein | 2.45g | 20% | |
| Vitamin C | 15.8mg | 106% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 3.5mg | 77% | |
| Calcium | 23.8mg | 10% | |
* 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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