Kale and Spinach Salad with Beets and Roasted Garlic-Citrus Vinaigrette recipes

Kale and Spinach Salad with Beets and Roasted Garlic-Citrus Vinaigrette recipes
12 Ingredients
  • 1 whole garlic head
  • 12 ounces baby red beets
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon water
  • 2 teaspoons fresh orange juice
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups baby spinach
  • 4 cups torn Lacinato kale
  • 1 thick applewood-smoked bacon slice, chopped
  • 1 cup fresh orange segments
Nutrition
141
7% daily value
6 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

14% 9

Saturated

8% 2

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

5% 14

Carbs (net)

- 10

Fiber

13% 3

Sugars

- 7

Sugars, added

- 0

Protein

7% 3

Cholesterol

1% 3

Sodium

7% 175

Calcium

7% 73

Magnesium

10% 40

Potassium

10% 450

Iron

8% 1

Zinc

5% 1

Phosphorus

9% 66

Vitamin A

17% 152

Vitamin C

45% 41

Thiamin (B1)

9% 0

Riboflavin (B2)

8% 0

Niacin (B3)

5% 1

Vitamin B6

18% 0

Folate equivalent (total)

31% 125

Folate (food)

- 125

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

11% 2

Vitamin K

147% 176
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