10 Ingredients
  • 2 tablespoons red-wine vinegar
  • 1 teaspoon sugar, or to taste
  • 1/2 teaspoon salt, or to taste
  • 1/4 cup extra-virgin olive oil
  • 1 3/4 pounds clementines (7 to 11)
  • 2 pounds Belgian endives (6 to 8)
  • 4 pale inner ribs of celery, including leaves
  • 1/2 cup Kalamata or other brine-cured black olives, pitted and cut lengthwise into slivers
  • 1 cup drained cocktail (pickled) onions (5 ounces), quartered
  • 3/4 cup loosely packed fresh flat-leaf parsley leaves
Nutrition
149
7% daily value
8 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

12% 8

Saturated

5% 1

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

7% 20

Carbs (net)

- 14

Fiber

25% 6

Sugars

- 11

Sugars, added

- 1

Protein

5% 2

Cholesterol

- 0

Sodium

9% 224

Calcium

8% 78

Magnesium

7% 28

Potassium

15% 526

Iron

6% 1

Zinc

3% 0

Phosphorus

9% 64

Vitamin A

3% 31

Vitamin C

102% 61

Thiamin (B1)

12% 0

Riboflavin (B2)

5% 0

Niacin (B3)

5% 1

Vitamin B6

8% 0

Folate equivalent (total)

21% 85

Folate (food)

- 85

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

7% 1

Vitamin K

128% 102
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