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Ingredients
US|METRIC
4 SERVINGS
- 1 Orange (medium naval, zested and juiced)
- 1/4 cup extra-virgin olive oil
- salt
- pepper
- 20 spears asparagus (tough ends removed, stems lightly peeled and cut into 1-inch pieces)
- 2 Belgian endive (thinly sliced)
- 1 Orange (naval, peeled and cut into sections)
- 2 Tbsp. fresh mint leaves (chopped)
- 1/4 cup vinaigrette (orange, recipe above)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium260mg11% |
| Potassium1200mg34% |
| Protein5g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber15g60% |
| Sugars4g |
| Vitamin A130% |
| Vitamin C150% |
| Calcium25% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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