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Description
Tossed in a pistachio and sherry vinaigrette, this Blood Orange Salad is a fresh and filling salad that makes a great light lunch or dinner on a wintry or early spring day. Made with grated carrots, diced beets, and ripe blood orange, this salad has the perfect balance of rich and sweet wintry flavors. Simple, yet full of flavor, the crushed pistachios in the vinaigrette add the perfect amount of crunch to this Blood Orange Salad.
Ingredients
US|METRIC
1 SERVINGS
- 1 handful pistachios (peeled)
- 6 Tbsp. virgin olive oil
- 2 Tbsp. sherry vinegar
- 1/2 beet (cooked)
- 1 blood orange
- 1 carrot (small)
- 10 black olives
- salt
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Directions
- Crush the pistachios and add olive oil and sherry vinegar. Set aside.
- Dice the beet.
- Remove the orange skin and white pith. Extract the orange sections.
- Peel the carrot and grate.
- Plate adding the carrot, orange, beet, and olives. Add salt as needed and dress with the vinaigrette.
NutritionView More
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1190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1190Calories from Fat1010 |
| % DAILY VALUE |
| Total Fat112g172% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol |
| Sodium1090mg45% |
| Potassium1170mg33% |
| Protein15g |
| Calories from Fat1010 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber12g48% |
| Sugars21g |
| Vitamin A220% |
| Vitamin C110% |
| Calcium15% |
| Iron20% |
* 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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