Ensalada de la Huerta con Vinagreta de Guayaba (Harvest Salad with Guava Vinaigrette)
This salad marries the flavors of cooked and raw ingredients, celebrating the wide array of produce that is grown and harvested at OtraCosa, a small communal farm in Caguas, Puerto Rico, and on neighboring farms.
EatingWell Magazine, April 2021
Gallery
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Credit:
Jenny Huang
Recipe Summary
Nutrition Profile:
Ingredients
Directions
To make ahead
Refrigerate vinaigrette (Step 1) for up to 4 days.
Tip
Amaranth (celosia) is a leafy plant that is cultivated for both its leaves and seeds. You can use the leaves as you would spinach, while the protein-packed seeds are often sold dried and can be cooked and prepared as a grain.
Nutrition Facts
Serving Size: 1 1/2 cups
Per Serving:
375 calories; fat 32g; cholesterol 13mg; sodium 485mg; carbohydrates 12g; dietary fiber 4g; protein 11g; sugars 4g; niacin equivalents 1mg; saturated fat 5g; vitamin a iu 2641IU.