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Dandelion Greens Salad with Fresh Figs and Fennel
THE CRUSHING CANCER KITCHEN12Ingredients
25Minutes
540Calories
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Ingredients
US|METRIC
3 SERVINGS
- 2 bunches dandelion greens (chopped up and washed)
- 8 figs (Fresh, cut up into discs, or any fresh, seasonal fruit: berries, peaches, plums, apricots etc)
- 1 fennel bulb (small, or half of a large, sliced up)
- 1 avocado (sliced/diced)
- 4 green onions (green parts sliced thinly, white parts reserved for the dressing)
- 1/2 cup quinoa (soaked for 8-12 hours, drained, rinsed well and cooked)
- 2 figs (Fresh, or ¼ c of the other fresh/seasonal fruit you're using)
- 4 green onions (white part only, roughly chopped, green parts reserved for the salad)
- 1/2 tsp. mustard
- 2 Tbsp. lemon juice
- 2 Tbsp. apple cider vinegar
- 4 Tbsp. extra virgin olive oil
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol |
| Sodium65mg3% |
| Potassium1330mg38% |
| Protein9g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate65g22% |
| Dietary Fiber15g60% |
| Sugars28g |
| Vitamin A15% |
| Vitamin C50% |
| 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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