15 Ingredients
  • 6 cups torn escarole
  • 2 cups thinly sliced Belgian endive (about 2 heads)
  • 1 cup thinly sliced radicchio
  • 1 cup pink grapefruit sections
  • 1 cup navel orange sections
  • 3/4 cup blood orange sections
  • 1/4 cup minced shallots
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons orange juice
  • 1 tablespoon white wine vinegar or champagne vinegar
  • 1 1/2 teaspoons honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup pomegranate arils
  • 2 tablespoons pistachios, toasted
Nutrition
148
7% daily value
6 servings
                                       
                                            high-​fiber, vegetarian, dairy-​free, gluten-​free
     

Fat

11% 7

Saturated

5% 1

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

7% 21

Carbs (net)

- 15

Fiber

26% 6

Sugars

- 13

Sugars, added

- 1

Protein

6% 3

Cholesterol

- 0

Sodium

7% 162

Calcium

6% 58

Magnesium

7% 30

Potassium

11% 517

Iron

4% 1

Zinc

4% 0

Phosphorus

11% 75

Vitamin A

1% 9

Vitamin C

55% 49

Thiamin (B1)

16% 0

Riboflavin (B2)

6% 0

Niacin (B3)

4% 1

Vitamin B6

16% 0

Folate equivalent (total)

19% 75

Folate (food)

- 75

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

8% 1

Vitamin K

19% 22

Sugar alcohols

- 0

Water

- 212
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