Brassica Salad
Chef Jennifer Jasinski has this healthy recipe for Brussels sprout, cauliflower and radicchio salad on the menu at her restaurant Rioja for fall and winter. The balance of roasted vegetables alongside the tang of the oranges and the chewy sweetness from the apricots is a crowd-pleaser.
Source: EatingWell Magazine, November/December 2016
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate the dressing for up to 5 days.
Nutrition Facts
Serving Size: 1 cup each
Per Serving:
201 calories; protein 4.3g; carbohydrates 16.3g; dietary fiber 4.6g; sugars 9g; fat 14.8g; saturated fat 1.7g; vitamin a iu 575.5IU; vitamin c 72.3mg; folate 78.4mcg; calcium 58.4mg; iron 1.6mg; magnesium 39.4mg; potassium 520.1mg; sodium 167.4mg; thiamin 0.2mg.
Exchanges:
1 1/2 vegetable, 1/2 fruit, 3 fat