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Chipotle Beet, Squash and Tomato Salad
JESSI'S KITCHEN14Ingredients
45Minutes
250Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 cups cilantro (fresh)
- 3 garlic cloves
- 5 whole chipotles in adobo sauce (see notes)
- 2 tsp. maple syrup
- 3 Tbsp. lime juice
- 3 Tbsp. red wine vinegar
- 1/4 cup olive oil
- 1 tsp. sea salt
- 3 golden beets (medium, peeled and sliced)
- 1 yellow squash (sliced)
- 4 Tbsp. olive oil (divided)
- 1 1/2 tsp. sea salt (divided)
- 2 tomatoes (large, sliced and halved)
- 1/4 cup pecans (chopped)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium1020mg43% |
| Potassium460mg13% |
| Protein3g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber3g12% |
| Sugars7g |
| Vitamin A15% |
| Vitamin C35% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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