Endive and Arugula Salad with Pickled Onions and Blue Cheese recipes

Endive and Arugula Salad with Pickled Onions and Blue Cheese recipes
11 Ingredients
  • 1 1/2 pounds red onions, thinly sliced
  • 1 1/2 cups distilled white vinegar
  • 1 1/2 cups water
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 12 ounces blue cheese, crumbled into 1/4-inch pieces
  • 1 1/2 cups olive oil
  • 2 1/4 pounds Belgian endive, thinly sliced (about 8 cups)
  • 3/4 cup fresh lemon juice
  • 12 bunches fresh arugula, torn into small pieces (about 12 cups)
  • 1 cup dried cranberries
Nutrition
258
13% daily value
24 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

28% 18

Saturated

23% 5

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

6% 19

Carbs (net)

- 16

Fiber

14% 4

Sugars

- 13

Sugars, added

- 6

Protein

13% 7

Cholesterol

4% 11

Sodium

12% 293

Calcium

27% 270

Magnesium

15% 63

Potassium

12% 568

Iron

11% 2

Zinc

9% 1

Phosphorus

19% 131

Vitamin A

18% 163

Vitamin C

25% 23

Thiamin (B1)

7% 0

Riboflavin (B2)

13% 0

Niacin (B3)

4% 1

Vitamin B6

12% 0

Folate equivalent (total)

33% 133

Folate (food)

- 133

Folic acid

- 0

Vitamin B12

7% 0

Vitamin D

0% 0

Vitamin E

17% 3

Vitamin K

110% 131
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