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Add a photoRaciónes: 12
Ingredientes
- DRESSING
- 3 Tbsp. Orange Juice
- 3 Tbsp. White-Wine Vinegar
- 1/2 c. Extra virgin olive oil
- 2 Tbsp. Dijon Mustard
- 1 x Shallot, chopped
- 1/2 tsp Salt
- 1/4 tsp Pepper
Direcciones
- SALAD15 c Spinach Leaves, torn intoBite-sized pieces2 Avocados, peeled & sliced4 Naval Oranges, sectioned1 c Walnut Pcs, toastedSeeds from 1 pomegranate
- Put dressing ingredients into a small bowl or possibly jar with tight-fitting lid.
- Whisk or possibly shake till blended. Toss spinach and 1/2 c. dressing in a large serving bowl. Add in avocados, oranges and walnuts; toss gently to mix. Arrange on plates; sprinkle with pomegranate seeds.
- Serve remaining dressing on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 12 servings | |
| Calories 96 | |
| Calories from Fat 91 | 95% |
| Total Fat 10.27g | 13% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 147mg | 6% |
| Potassium 15mg | 0% |
| Total Carbs 0.98g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.76g | 1% |
| Protein 0.16g | 0% |
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