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Spring Garden Salad with Kumquat Vinaigrette
COOKING CONTEST CENTRAL24Ingredients
45Minutes
410Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1/2 cup olive oil
- 12 kumquats (quartered, seeded)
- 2 Tbsp. mint (snipped)
- 2 Tbsp. flat-leaf parsley (snipped)
- 1/4 cup rice vinegar
- 2 Tbsp. frozen orange juice concentrate (thawed)
- 1 Tbsp. Dijon mustard
- 1 clove garlic (minced)
- 1/4 tsp. ground black pepper
- 1/4 tsp. salt
- 1 tsp. mustard seeds
- 1 cup green peas (cooked, fresh or frozen)
- 1 cup fava beans (cooked small, or baby lima beans)
- 1 cup carrot (peeled, ribbons)
- 1/2 cup red radish (julienne strips)
- 1/2 cup fennel bulb (sliced)
- 1 cup radicchio (shredded)
- 1 cup mizuna (shredded, or watercress)
- 2 cups kale (shredded young)
- 2 cups Belgian endive (chopped, or other endive variety)
- 2 cups romaine lettuce hearts (chopped)
- 1 cup baby arugula
- 1/2 cup chives (snipped)
- toasted pine nuts (garnish -, optional)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol |
Sodium160mg7% |
Potassium920mg26% |
Protein10g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate52g17% |
Dietary Fiber20g80% |
Sugars25g |
Vitamin A180% |
Vitamin C240% |
Calcium20% |
Iron25% |
* 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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