Receta Shaved Winter Salad with Roasted Tomato and Shallot Vinaigrette
Ingredientes
- 2 cups baby arugula, rinsed and dried
- ½ head red cabbage, rinsed
- 1 medium zucchini, washed
- 1 medium fennel bulb, tops removed
- 1 medium carrot, peeled
- 4 ounces prosciutto, thinly sliced
- Parmesan cheese
- For the Vinaigrette:
- 2 plum tomatoes, halved
- 2 medium shallots, quartered lengthwise
- 1 Tablespoon Dijon mustard
- 2 Tablespoons freshly squeezed lemon juice
- 2 Tablespoon red wine vinegar
- ¼ cup extra virgin olive oil
- ¼ cup canola oil
- generous pinch of kosher salt and pepper
View Full Recipe at Sauce and Sensibility
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 812g | |
Calories 1216 | |
Calories from Fat 1010 | 83% |
Total Fat 114.28g | 143% |
Saturated Fat 13.04g | 52% |
Trans Fat 0.22g | |
Cholesterol 50mg | 17% |
Sodium 527mg | 22% |
Potassium 2073mg | 59% |
Total Carbs 33.07g | 9% |
Dietary Fiber 11.4g | 38% |
Sugars 10.41g | 7% |
Protein 22.46g | 36% |