Burnt Orange & Escarole Salad
Source: EatingWell Magazine, November/December 2015
Make Ahead Tip: Prepare through Step 3; refrigerate oranges and dressing separately for up to 1 day. Let stand at room temperature for 30 minutes before finishing the salad.
Serving Size: about 1 cup
121.6 calories; protein 1.9g 4% DV; carbohydrates 13.1g 4% DV; exchange other carbs 1; dietary fiber 3.3g 13% DV; sugars 9.5g; fat 7.7g 12% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 1523.7IU 31% DV; vitamin c 23.2mg 39% DV; folate 107.3mcg 27% DV; calcium 57.5mg 6% DV; iron 0.8mg 4% DV; magnesium 22.3mg 8% DV; potassium 307.8mg 9% DV; sodium 112.4mg 5% DV; thiamin 0.1mg 9% DV; added sugar 6g.
1/2 other carbohydrate, 1/2 vegetable, 1 1/2 fat