15 Ingredients
  • 5 or 6 red endives (about 12 ounces total), leaves separated
  • 1 fennel bulb (about 10 ounces), shaved into strips with a vegetable peeler
  • 1 red grapefruit, peel and pith removed, segmented
  • 2 oranges, peel and pith removed, cut crosswise into 1/4-inch-thick rounds
  • 1/2 cup fresh parsley leaves
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon grated peeled fresh ginger
  • 2 tablespoon fresh orange juice
  • 3 tablespoon freshly squeezed lime juice
  • 2 tablespoon freshly squeezed lemon juice
  • 2 tablespoon champagne vinegar
  • 1/2 teaspoon coarse salt
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon hazelnut oil
  • 3 blood oranges, peel and pith removed, segmented (or 1/2 pint kumquats, halved)
Nutrition
199
10% daily value
6 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

15% 10

Saturated

5% 1

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

9% 28

Carbs (net)

- 21

Fiber

28% 7

Sugars

- 14

Sugars, added

- 0

Protein

7% 4

Cholesterol

- 0

Sodium

8% 184

Calcium

8% 84

Magnesium

8% 35

Potassium

11% 512

Iron

6% 1

Zinc

4% 0

Phosphorus

10% 69

Vitamin A

20% 180

Vitamin C

101% 91

Thiamin (B1)

18% 0

Riboflavin (B2)

9% 0

Niacin (B3)

7% 1

Vitamin B6

13% 0

Folate equivalent (total)

20% 81

Folate (food)

- 81

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

21% 3

Vitamin K

71% 85
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