16 Ingredients
  • 4 small carrots (3 inches long each), peeled into ribbons
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon white-wine vinegar
  • freshly ground pepper
  • coarse salt
  • 1/2 cup extra-virgin olive oil
  • 2 small heads Boston lettuce, torn into pieces
  • 2 heads baby lolla rossa lettuce, torn into pieces
  • 2 heads baby romaine lettuce, torn into pieces
  • 2 heads baby oak-leaf lettuce
  • 2 cups baby or wild arugula
  • 2 heads red endive, leaves separated
  • 4 ounces haricots verts, trimmed
  • 4 ounces yellow wax beans, trimmed
  • 4 ounces flat Italian beans, trimmed
  • 1 pint cherry tomatoes (red, yellow, or a combination of both), halved
Nutrition
120
6% daily value
12 servings
                                       
                                            low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

15% 9

Saturated

7% 1

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

3% 9

Carbs (net)

- 5

Fiber

15% 4

Sugars

- 3

Sugars, added

- 0

Protein

5% 3

Cholesterol

- 0

Sodium

20% 489

Calcium

7% 67

Magnesium

7% 31

Potassium

10% 489

Iron

10% 2

Zinc

4% 0

Phosphorus

9% 64

Vitamin A

49% 438

Vitamin C

17% 15

Thiamin (B1)

10% 0

Riboflavin (B2)

9% 0

Niacin (B3)

6% 1

Vitamin B6

14% 0

Folate equivalent (total)

32% 126

Folate (food)

- 126

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

12% 2

Vitamin K

108% 129
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