Winter Greens Salad with Squash & Cranberry Vinaigrette
Source: EatingWell Magazine, November/December 2013
Make Ahead Tip: Steam squash (Step 1) and let stand at room temperature for up to 3 hours; cover and refrigerate vinaigrette (Step 2) for up to 1 day.
Serving Size: about 1 1/3 cups
185 calories; protein 2.7g; carbohydrates 17.7g; dietary fiber 5.8g; sugars 8.2g; fat 12.8g; saturated fat 1.2g; vitamin a iu 6641.5IU; vitamin c 14.5mg; folate 141.9mcg; calcium 71.7mg; iron 1.3mg; magnesium 33.6mg; potassium 520.1mg; sodium 73.4mg; thiamin 0.1mg; added sugar 4g.
1/2 starch, 1 vegetable, 1/2 other carbohydrates, 2 1/2 fat