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Correo Electrónico
 |
Raciónes: 12
Ingredientes
- ½ cup white wine vinegar
- ¼ cup freshly squeezed lemon juice
- ¼ cup grainy mustard
- 1 ½ cup extra-virgin olive oil
- 2 to 3 tablespoon dried oregano (to taste)
- salt and pepper (as needed for seasoning)
- ½ pound Spanish air dried chorizo (sliced into ¼-inch rounds)
- 4 cup mixed baby bitter greens (such as kale and frisee) loosely packed
- 2 Belgian endive sliced crosswise into ¼-inch pieces, cores discarded)
- 1 red onion (peeled, halved & sliced into fine slivers)
- 3/4 pound grape or cherry tomatoes (halved)
- ½ pound Monterey Jack (sliced ¼-inch thick then cut into 1-inch batons)
- 2 ripe but firm California Avocados (peeled, pitted and cut into ½-inch dice)
- 2 ripe but firm Fuyu persimmons (topped and cut into ½-inch dice)
- 1 cup almonds (roughly chopped)
View Full Recipe at Sippity Sup-Serious Fun Food
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 12 servings | |
| Calories 359 | |
| Calories from Fat 303 | 84% |
| Total Fat 34.41g | 43% |
| Saturated Fat 7.48g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 105mg | 4% |
| Potassium 138mg | 4% |
| Total Carbs 8.36g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.74g | 4% |
| Protein 5.77g | 9% |
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