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Ingredientes
- Juice of 1/2 lemon Juice of 1/2 orange Juice of 1/4 lime
- 1 Tbsp. balsamic vinegar Apple cider vinegar as needed
- 1/2 Tbsp. Dijon mustard
- 1/2 c. extra-virgin extra virgin olive oil
- 1/2 c. salad oil
- 1/2 tsp lemon zest
- 1/2 tsp orange zest
- 1/2 tsp lime zest Salt to taste Freshly-grnd black pepper to taste
- 2 c. fresh baby greens
- 4 x Boston bibb lettuce leaves - (to 6)
- 2 x radicchio lettuce leaves - (to 4)
- 4 x Belgian endive leaves
- 3 x plum tomatoes cut in half
- 8 x thin slices English cucumber
- 4 x calamata olives - (to 6) Thin-shaved red onion to suit taste Thin-julienned baby carrots to suit taste
Direcciones
- To make Citrus Vinaigrette, in measuring c., combine all juices and balsamic vinegar. Add in sufficient apple cider vinegar to make 1/2 c.. Pour into mixing bowl or possibly blender, with mustard. Slowly incorporate oils while mixing. Add in the zests, and season with salt and pepper. (Makes 1 1/2 c.)
- To make Salad, combine all ingredients in bowl. Toss with citrus vinaigrette before serving.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 651g | |
| Recipe makes 2 servings | |
| Calories 1131 | |
| Calories from Fat 972 | 86% |
| Total Fat 109.98g | 137% |
| Saturated Fat 16.8g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 570mg | 24% |
| Potassium 1013mg | 29% |
| Total Carbs 30.55g | 8% |
| Dietary Fiber 12.7g | 42% |
| Sugars 10.44g | 7% |
| Protein 12.2g | 20% |
