14 Ingredients
  • 8 firm-ripe Bosc pears (4 lb), peeled, cored, and each cut lengthwise into 8 wedges
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 small head chicory
  • 1 small head escarole
  • 1 small head radicchio
  • 1 bunch watercress, coarse stems discarded
  • 1 bunch mizuna, coarse stems discarded
  • 1 small head romaine
  • 1 tablespoon finely chopped shallot
  • 2 1/2 tablespoons cider vinegar
  • 1/2 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
Nutrition
185
9% daily value
11 servings
                                       
                                            high-​fiber, low-​sodium, vegetarian, dairy-​free, gluten-​free
     

Fat

13% 8

Saturated

6% 1

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

9% 27

Carbs (net)

- 21

Fiber

24% 6

Sugars

- 16

Sugars, added

- 0

Protein

3% 2

Cholesterol

- 0

Sodium

3% 67

Calcium

5% 53

Magnesium

5% 23

Potassium

8% 392

Iron

5% 1

Zinc

4% 0

Phosphorus

7% 49

Vitamin A

25% 222

Vitamin C

17% 15

Thiamin (B1)

6% 0

Riboflavin (B2)

7% 0

Niacin (B3)

3% 0

Vitamin B6

7% 0

Folate equivalent (total)

18% 71

Folate (food)

- 81

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

12% 2

Vitamin K

104% 125
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